


THE LIBRARY OF THE 
UNIVERSITY OF 
NORTH CAROLINA 
AT CHAPEL HILL 





THE COLLECTION OF 
NORTH CAROLINIANA 
PRESENTED BY 


Estate of Gladys Hall Coates 





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CAROLINA 
COOKERY 


from 


OUAKER 
KITCHENS 








by 
WOMAN’S AUXILIARY 
HIGH POINT FRIENDS 



































CAPITAL AND SURPLUS 
OVER $3,000,000.00 


Wachovia Bank & Trust Co. 
| 


RESOURCES 
OVER $38,000,000.00 





| 
STRONGEST IN THE CAROLINAS 


A banking institution prepared 
to serve every financial need. 


CHAS. E. HAYES CO. 


| JEWELERS © 
| A Gift for Every Occasion 
| Expert Repairing Tel. 2948. 


100 NORTH MAIN ST. High Point, N. C. 














BURGESS BROS. 


High Point’s Style Store 


The Tire Store One Price 
EVERYTHING NEW IN LADIES’ 
DRESSES HAND BAGS 
COATS COLLAR SETS 
| HATS BEADS 
| SWEATERS BRASSIERES 


AGENTS FOR MODART CORSETS 


ua 











—958 


GIeT ESTATE OF GLADYS Haw cohTtES 














TOMLINSON 


QUALITY 





URNITURE of Character can only be cre- 
ated by using Elegant Designs, properly 
finished. Such is the standard of value em- 
bodied in— 
Tomlinson Living Room Suites 


Tomlinson Dining Room Suites 
Tomlinson Hall Sets and Groups 


The surprisingly low prices asked for this 
furniture make it possible for those of mod- 
erate means to own it. 


For sale by Furniture Dealers. 


TOMLINSON CHAIR [MANUFACTURING COMPANY 
HIGH POINT. NORTH CAROLINA 











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The Home of Family Washing’ 


or 
DAMP EU yN DRY 
| 


Dry Cleaning and Pressing 








PHONE 449 


HIGH POINT, N. C. | 











-HOLMES CASH GROCERY 


Everything Good to Eat 


1378. Wrenn St. 
PHONE 2903 


HIGH POINT, N. C. 








— 























A POLICY OF SERVICE 


HIS Bank believes that willing, broad- 
minded service is its obligation as a rep- 
resentative financial institution. 


You need feel no hestitaion in calling on us 
for any accommodation within our ability. 

Financial problems may be submitted with 
the assurance that we will cheerfully assist 
you in every way possible. 


The Commercial National Bank 


HIGH POINT, N. C. 


CAPITAL AND SURPLUS 
$1,000,000.00 


J. ELWOOD COX, Pres’t C. M. HAUSER, Vice-Pres’t 
v. A. J. IDOL, Vice-Pres’t and Trust Officer 
Cc. H. MARRINER, Cashier E. B. STEED, Ass’t Cashier 


W. T. SAUNDERS, Asst. Cashier J. W. HIATT, Asst. Cashier 























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Gracing the corner of South Elm and West Sycamore Sts. 
Now Nearing Completion 
The new structure contains the very latest conveniences for com- 
fortable shopping, constructed on a magnificent scale. 
AN ESPECIAL FEATURE: The splendidly appointed rest rooms 
on the mezzanine. where out-of-town customers may refresh them- 
selves after and during shopping. 








: ep a SO EN TI POE NE EE EEE TTT TEE ETI TE ET AEE DAEREE EE ALE LAN, 

















The Crowning Glory of the Dinner is 
| VAN LINDLEY CO., Florists 
| High Point, N. C. Greensboro, N. C. 
} 
| 





i. K. INGRAM 


FRESH MEATS AND 
GROCERIES 





We have just installed a Grocery Department with 


our meats. We will be glad to furnish you. 


E. K. INGRAM—PHONE 391 
High Point, N. C. 


GEO. W. LOWE MOTOR CO. 
202 E. Washington St. 





DODGE BROTHERS 
SALES & SERVICE 





Phone 2351 
High Point, N. C. 




















rr oo EZ. 
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Sa ae 
| 


DISTINCTION IN DRESS! 


FROCKS 


FOR STREET AND AFTERNOON—DINNER AND EVENING 


GOWNS COATS 


AND ENSEMBLE COSTUMES—AUTHORITATIVE IN STYLE, 
INDIVIDUAL, EXCLUSIVE AND MODERATELY PRICED 


THE MISSES M. & C. MARTIN 


411 BROOKSTOWN AVENUE 
WINSTON-SALEM, N. C. 




















P. H. JOHNSON 


Exclusive Agents for 


SUNBEAM CANNED GOODS | 








Telephones 313-314 | 
High Point, N. C. | 








We Carry a Complete Line of 
HARDWARE, SPORTING GOODS, 
CHINA, CUT CLASS, 
‘TOYS, RADIOS 


ODELL’S, Incorporated, 
Greensboro, N. C. 














N. E. RUSSELL 
Electric Shoe Shop 


(IN SERVICE SINCE 1894) 


114 West Broad Street. Phone 2616 
High Point, N. C. 








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YW, 
















| 

E ENDORSED 

fi Pa ne 

: AG Z PURE 

7 s FOOD 
EXPERTS 


in this book you should use flour made by 
Clinard Milling Company. 


MOTHER’S CHOICE 
A High-Grade Plain Flour, or 
MORNING GLORY 
A Superior Self-Rising 


Order From Your Grocer 


CLINARD 
MILLING 
COMPANY iZ 


HIGH POINT, N. C. 


For best results in baking from the recipes 


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== 


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Ras oes 


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mei OR successful cooking and baking it is nec- 
ex essary to have the proper cooking equip- 
ment. You will find our stock very complete 
in every detail, at popular prices. 











Cook Stoves and Steel Ranges—Cop- 
per Ciad—South Bend Malleable— 
“Mascott,” all enamel—Florence Oil 
Stoves—Quick Meal Combination. 


Dometisec Electric Irons—Sunshine 
Vacuum Sweepers—Rogers 1847 and 
Universal Silverware—Aluminum, 
Enamel and Tinware. 


BEESON HARDWARE CO. 


214 N. MAIN ST. PHONE 317-318 
High Point, N. C. 


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OS) SS ae ae i 






FOREWORD > 


This little book has been compiled from | 
the experience of the members of the Wo- 
| man’s Auxiliary of the High Point Friends 
_ Church and some of their friends. 
| Not all the recipes are strictly original 
but the signature after each guarantees 
that they have been proved, and found ex- 
cellent. 








High Point, N. C. 
August, 1924. 


A SILENT OR QUAKER GRACE 
| 








Whether we eat or drink, or whatsoe’er 
We do or speak or think; let all be done 
Said, thought, in holy love, and godly fear 


That in the use of every good supplied, 
The giver by his gifts be glorified! 


Of thee our Heavenly Father and thy Son! 
—Bernard Barton. 


1 $2. 


ehs 


DECORATORS 
FURNISHERS 


oye 














Sarl 


| 134 SOUTH MAIN STREET 


eho 


WHOLESALE 


AND 


RETAIL 


2 Se 


HIGH POINT, N. C. 








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CAROLINA COOKERY FROM QUAKER ‘KITCHENS 


BREADS 


Acorns were good till bread was found. 
—Bacon, quoted from Juvenal. 





SHREWSBURY BISCUITS 
2 oz. butter 2 oz. patent flour (See p. 52) 
2 oz. confectioner’s sugar 2 oz. plain flour 
Cream butter and sugar, then mix with flour to a nice 
paste with a little beaten egg, roll out, cut with a fancy 


cutter and bake in a moderate oven, top shelf. 
—Mrs. Norman Bidien. 


QUAKER MUFFINS 


Rolled oats, 1 cup Salt, % teaspoon 
Flour, 1 cup Milk, 1 cup 
Sugar, 3 tablespoons Egg, 1 


Baking powder, 4 teaspoons _Butterine, 1 tablespoon 

Scald milk, pour on rolled oats and let stand half hour 
before mixing. Mix and sift dry ingredients and add 
to the rolled oats and milk mixture. Add egg slightly 
beaten and melted butter. Beat well and bake in greased 
muffin pans half hour in a moderately hot oven. 


Yield: 12 muffins. —Teachers’ College N. Y. 
BUTTER BUNS 

1 lb. of flour 1 or 2 drops essence of 

2 ozs. lard lemon 

1 teaspoon baking powder % teaspoonful salt 

2 ozs. sugar 1 oz. yeast 

| 1 egg 


Rub in lard, flour, baking powder and salt, drop the 
egg in and break it up with a fork, sponge the yeast in 
“half a pint of warm milk and water, add a little sugar 
to the yeast then work up to a nice light dough, let rise 
a little and weigh off one and a half ozs., roll out, put a 
little lemon filling made of sugar and lemon essence in 
center, fold over in half, then quarter, brush over with 
egg and let rise until double the size. 

. —Mrs. Norman Fidler. 


et. 


WAFFLES 
1 egg 1 tablespoonful butter 
1 cup milk Pinch of sugar 
1% teaspoonful salt 1 tablespoonful baking 
2 cups flour powder 


Separate eggs, and to the beaten yolk add milk, salt, 
flour melted butter and sugar. When the irons are hot 
add baking powder and fold in the white of the egg. Bake 
in a hot, greased waffle iron. 

—Mrs. Horace S. Haworth. 


SOUTHERN SALLY LUNN 


1 quart of flour 1 tablespoonful of butter 
3 eggs 1 yeast cake 
1 pint of new milk 

Dissolve yeast cake in a little luke warm water. Beat 
yolks, stir in yeast, melted butter, milk and flour. Beat 
whites of eggs stiff and fold in mixture. Set to rise in 
a loaf cake pan over night in a warm place. Bake in mod- 
erate oven. 

—-Mrs. A. M. Briggs. 


BRAN MUFFINS | 


1 cup of sour milk 1 cup whole wheat or 

1 teaspoonful of soda graham flour 

6 tablespoonsful molasses 1% cups bran 

% teaspoonful salt Dates, raisins or nuts if 
mS liked SABE ol 


Sift dry ingredients together. Add molasses and then 
milk. Bake twenty minutes. 
—Mrs. C. F. Tomlinson. 
| BUCKWHEAT CAKES. __ — 
“1 pt. buttermilk ~-- *- Buekwheat flour to make 


1 pt. water batter 
46 yeast cake : . 2 tbs. molasses 
Salt 3 1 tsp. soda 


~ Dissolve yeast in a little of the: water, add salt to but- 
termilk and water, combine with yeast and stir in buck-: 
wheat flour. Let rise over night and in morning add 


okey oe 


CAROLINA COOKERY FROM QUAKER KITCHENS 
molasses and the soda dissolved in a little water. Cook on 
hot griddle well greased. 

—Mrs. Thurber. 


SWEET POTATO PUFFS 


2 cups of mashed or strain- 2 egg yolks 

~ ed sweet potatoes (pre- 1 cup cream 

-viously boiled) Pinch. salt 

cae Whites 4 eggs 

Put potatoes in double boiler, add cream, stir in beaten 
yolks of eggs and salt and cook 5 minutes stirring con- 
stantly. Remove from fire and add egg whites beating 
until all is very light. Put in deep, well greased baking 
dish, brush with white of egg and brown quickly. 

—Mrs. R. K. Marshall. 


GRAHAM MUFFINS 


2 cups graham flour 4 tablespoonsful melted fat 
% eup white flour 1 tsp. baking powder 

% cup sugar 1 tsp. soda 

1% cups sour milk % tsp. salt 


Sift fiours with baking powder, salt, sugar and soda, 
add fat and milk. Mix. Bake in hot’ greased pans, 


in a moderately hot oven. 
—Mrs. C. F. Allen. 


; ROLLS 


1 pt. luke warm water | 1% cup masheé potato — 

1-3 cup shortening 1 cake yeast dissolved in 4 
1 teaspoon of salt cup of luke warm water. 
2 tablespoons of sugar Flour about 3 times amount 

of liquid. 


Pour water over shortening, salt, sugar and potato. 
Add dissolved yeast. Sift in the flour beating with stiff 
egg beater as long as possible. Work in sufficient flour 
to make medium dough. Knead until elastic. Allow to 
rise until double the quantity. Roll out about 1-4 inch in 
thickness. Cut with round biscuit cutter. Brush over with 
melted butter—place in greased muffin pans—laying one on 
top of another. Let rise until very light—bake about 20 


minutes. 
$3 —Miss Elva Blair. 


apes 


CAROLINA COOKERY FROM QUAKER KITCHENS 


EGGLESS MUFFINS 
((18 Muffins) 


2 cups flour 2 teaspoons sugar 

1 cup milk (sweet) 1 teaspoon salt 

4 teaspoons Royal baking 2 tablespoons butter 
powder 


Mix and sift dry ingredients. Add milk, stirring until 
all lumps are out; add melted butter. Beat well and bake 
in greased muffin pans in hot oven twenty to twenty-five 
minutes. 

—Mrs. R. K. Marshall. 


NUT BREAD 


1 level cup brown sugar 2 cups white flour 

1 cup black walnuts 2 cups milk 

1 cup chopped dates 1 tsp. salt 

2 cups graham flour 4 tsps. baking powder 
1 egg a! 

Mix dry ingredients and add milk and egg beaten to- 
gether. Pour into two greased pans and let rise 20 min- 
utes and then bake in a slow oven. 

| —Mrs. J. Van Lindley. 


NUT BREAD 
4 cups flour 1 tsp. salt 
1 cup sugar ‘4 tsps. baking powder 
1 cup milk 1 cup chopped nuts 
1 egg 1% eup raisins 


. Mix well together and then with % cup flour knead 
mixture into a soft dough. Form into two loaves, put into 
buttered pans, brush tops with butter and let stand in warm 
room 20 minutes, then bake in a’ moderate oven. 

—Mrs. H. A. White. 


GRAHAM NUT BREAD 


3 cups graham flour 4 tsps. baking powder 
% cup white flour . 1 cup sugar 
1 tsp. salt - 1. eup nut meats, chopped 


2% cups milk 
Mix and bake about one hour in moderate oven. 
—Mrs. H. A. White. 


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CAROLINA COOKERY FROM QUAKER KITCHENS 





SWEET POTATO BISCUIT 


2 cups flour 1 tablespoon sugar 
2 cups boiled and mashed 1 teaspoon salt 
sweet potatoes %4 teaspoon soda. 


1 tablespoon butter 


Mix up with buttermilk or sour milk and bake in a 


quick oven. 
—Mrs. W. H. Carroll. 


SOFT GRAHAM BREAD 


14% cups warm water yeast cake 

2 tbs. molasses 1% cup warm water 
2 ths. fat 14% eups white flour 
2 tsp. salt 3 cups graham flour 


_ Mix liquids, salt, and fat, and dissolve yeast. Add 
white flour and then enough graham flour to make a stiff 
batter. Beat until thoroughly mixed. Let rise until very 
light ,beat again, and pour into a greased pan. Let rise 
and bake. 

. —Mrs. F. R. Taylor. 


a ie 


CAROLINA COOKERY FROM QUAKER KITCHENS 


CORN MEAL DISHES 


The corn meal used in the South is nearly white and 
ground very fine, Water ground is especially prized. If 
used according to the following recipes it makes most pal- 
atable dishes. 


EGG OR SPOON BREAD 


3 eggs beaten separately Ye tsp. soda 

2 cups buttermilk % tsp. baking puwder 

(May use sweet milk and 1 tbs. melted butter 
baking powder in place of % cup corn meal 
buttermilk and soda) Pinch of salt 
Bake in a moderate oven and serve from baking dish. 


Mrs. Arthur Lyon. 


SPOON BREAD 


1 cup meal 1 egg well beaten 

1 tablespoon lara 1 teaspoon salt 

1 cup buttermilk 2 level teaspoons baking 
1 pinch soda powder 


Stir into this enough boiling water to make a soft 
dough, beat until cool. 
Pour into buttered dish and bake golden brown. 
—Mrs. 8S. Halstead Tomlinson. 


SOUTHERN BATTER BREAD 


1 pint corn meal 1 large cup of buttermilk 
1 level teaspoonful of soda 1 large tablespoonful of 
1 level teaspoonful of salt, melted lard 

2 eggs 


Put meal in mixing bowl. Add enough boiling water 
to make a batter the consistency of thick cream after 
buttermilk with soda dissolved has been added. Beat 
eggs lightly and add with salt and melted lard. Bake in 
deep pan forty-five minutes to one hour. This amount 
makes a large quantity and one-half the amount may be 
used for a small family. —Mrs. J. C. Hill. 


CAROLINA COOKERY FROM QUAKER KITCHENS 





SPOON BREAD 


5s cup corn meal % tsp. salt 

1 oz. butter % tsp. sugar 

1 oz. lard 1 cup boiling water 
2 eggs 1 cup sweet milk 


1 tsp. baking powder 


Pour boiling water on sifted meal, sugar and salt, then 
add baking powder and milk, melted butter and lard. Last— 
eggs beaten separately. 

Chef of Oregon Hotel, Greenwood, S. C. Approved by 
Mrs. H. I. Coffield. 


SOUTHERN SPOON BREAD 


1 pint sweet milk 1 teaspoon salt 

4% cup white corn meal 3 eggs, (beaten separately) 

_% teaspoon baking powder 2 tablespoons butter 

Heat the milk nearly to boiling and gradually stir in 
the corn meal and cook until the consistency of mush. Add 
the baking powder, salt and the well beaten yolks of eggs. 
Add melted butter. Fold in the whites of eggs, beat well 
and put into a greased baking dish and bake thirty minutes 
in a slow oven. Serve in dish in which it is baked. 
—Mrs. Isla Marshall Kirby. 


EGG-BREAD 
1 egg rounded) of lard 
2 good sized cold biscuits 1 cup buttermilk 
% cup of corn meal 1% teaspoonful of soda 
1 tablespoonful (a little Salt to taste 


Crumble the biscuit and scald with hot water. Add 
immediately the corn meal and lard, break in the egg and 
beat well. Stir the soda in the buttermilk and then add 


this, mixing well. Salt. 
—Mrs. A. E. W. Peele. 


CORN MEAL MUFFINS 


2 cups of corn meal 1 teaspoonful baking 


% eup of flour powder 
% cup of lard % Paspooreal soda 


1 tablesponful sugar % teaspoonful salt 
Mix with sour milk to a soft batter. Bake in muffin 
rings in hot oven until brown. —Mrs. D. H. Parsons. 
any se 


CAROLINA COOKERY FROM QUAKER KITCHENS 


CORN MEAL MUFFINS 


1 cup corn meal 1 tsp. salt 
1 cup buttermilk 4 tbs. melted lIard 
1 egg % tsp. soda 


le tsp. baking powder 


Place buttermilk in mixing bowl, add egg, salt and 
meal, mix well and add melted lard, mix again and add 
soda and baking powder. Bake about 20 min. in muffin pans. 

—Mrs J. C. Barker. 


CORN BREAD STICKS 


1% cups corn meal 1 cup butter milk 
% cup boiling water 1 egg 
4% teaspoon soda 1 teaspoon salt 


1 tablespoon melted butter 


Seald meal in hot water, add soda to buttermilk and 
pour half of this into scalded meal and stir well. Add egg, 
beat well, and add remainder of milk, salt and melted butter. 


Cook in well greased bread-stick pans. 
—Mrs. Walter White. 


GOLDEN CORN CAKE 


1 cup corn meal % tsp. salt 

% cup flour 1 cup milk 

2 tbs. sugar 1 egg 

5 tsps. baking powder 2 tbs. meltea butter 


Mix dry ingredients, add milk, egg well beaten and 


melted butter and bake. 
—Miss Phebe Worth. 


Uke) || aa 


CAROLINA COOKERY FROM QUAKER KITCHENS 


EGGS 


Alas my child where is the pen 
That can do justice to the Hen? 
Like royalty, she goes her way, 
Laying foundations every day. 
Though not for public buildings, yet 
For Custard, Cake and Omelette. 

No wonder, child we prize the Hen 
Whose egg is mightier than the Pen. 


—Oliver Herford. 


—_—_—_—_———. 





RICE OMELET WITH CHEESE SAUCE 
(for 3 people) 


2 eggs 1 cup hot boiled rice 
1 tbs. water (drained) 
Salt and pepper 
Beat whites very stiff. Beat yellows and add hot rice and 
seasonings. Then fold in beaten whites. Pour in buttered 
skillet and when done fold. 


Cheese Sauce 


Make a white sauce of: 2 ths. flour 
2 ths. of butter 1 cup milk 
Salt and pepper 
Then add % cup grated cheese and pour around omelet. 
Make this sauce before you make omelet. 
—Mrs. C. M. Hauser. 


PUFF OMELET 


6 eggs 1 teacup of cream or milk 
1 tbsp. flour Salt and pepper to taste 
Stir into the yolks of six eggs and the whites of three 
beaten very light, one tablespoonful flour mixed in the 
cream or milk. Salt and pepper to taste. Melt a table- 
spoonful butter in a pan. Pour in the mixture and set in 
a hot oven. When it thickens pour over it the remaining 
whites of eggs well beaten. Return to oven and let bake 


3 —21— 


CAROLINA COOKERY FROM QUAKER KITCHENS 


a delicate brown. Slip off on large platter and fold like 
pocket book. 


—Miss Elva J. Blair. 
EGGS BAKED IN TOMATOES 


Select round tomatoes of uniform size. Cut off the 
stem ends and take out enough of the pulp to leave a space 
as large as an egg, sprinkle the inside with salt and pep- 
per, drop into each one an egg, place the filled tomatoes in 
a baking dish with a little hot water and bake them about 
15 minutes or until the eggs are set and the tomatoes are 
a little softened. Serve on rounds of bread browned 
in butter. 

—N. C. Federation of Women’s Clubs. 


BAKED EGGS 


Make a thickening of 1 tbsp. flour 
Ye cup sweet milk. 

Pour this into a shallow pan and break six eggs into 
it. Over these sprinkle a large tablespoonful of grated 
cheese, butter the size of a walnut. Pepper and salt to 
taste. Bake and serve hot. 

—Mrs. A. S. Parker. 


HA Earnie 


CAROLINA COOKERY FROM QUAKER KITCHENS 


SOUPS 
This Bouillabaisse a noble dish is— 
A sort of soup or broth or brew, 
A hotech potch of all sorts of fishes 
That Greenwich never could outdo; 
Green herbs, red peppers, mussels, saffron, 
Soles, onion, garlic, roach, and dace, 


All these you eat at Terre’s Tavern 
In that one dish of Bouillabaisse. 


—Thackeray. 
CREAM OF TOMATO SOUP 
1 can tomatoes 1-3 cup flour or 5 tbsp. 
% tsp. soda 83 tsp. salt 
1-3 cup butter or 5 tbsp. % tsp. white pepper 


Cover and stew the tomatoes slowly one half to an 
hour, rub through a strainer, and add soda while hot; make 
a white sauce and add the strained tomato. Serve imme- 


diately. —Miss Phebe G. Worth. 


POTATO SOUP 


6 white potatoes, boiled and 1 tbs. butter 
mashed 1 tbs. flour 
1 qt. milk 1 slice onion chopped fine 
Scald milk in double boiler, add potato gradually, stir- 
ring constantly then add butter and flour which has been 
stirred smooth with a little cold water. Onion may be added 
if desired: before butter and flour. If a piece of ham is 
boiled with potatoes, flavor is improved. 


—Mrs. Allen Blair. 


CORN SOUP 
2 cups grated corn if tablespoonful chopped 
2 cups water onion 
4 cups milk 2 tsp. salt 
~ % eup of butter % tsp. white pepper 
% eup flour. Yolks of 2 eggs 


Cook the corn with the cold water twenty minutes; 


Bak Nas 


CAROLINA COOKERY FROM QUAKER KITCHENS 








cook the onion in the melted butter until light brown, add 
flour, seasoning and the milk gradually, then add the corn, 
strain and reheat. Beat the yolks of the eggs, pour the 
soup slowly over them, mix well and serve immediately. 
This is very good soup without the eggs. 

Mrs. F. R. Taylor. 





GREEN PEA SOUP 


2 cups or 1 can green peas 
4 eups of water 
2 tbs. butter 


1 tsp. salt 
1-16 tsp. pepper 
One tsp. sugar 


2 ths. flour 2 cups milk or cream 


Cook peas in two cups of water until soft. Mash them 
in the water in which they were cooked. Strain and add 
the remainder of the liquid; make a white sauce and cook 


with other ingredients until the consistency of thick cream. 
—Mrs. F. R. Taylor. 


TOMATO SOUP 


1 medium sized onion 

1 tbs. butter 

2-3 cup of milk 

2 tbs. flour 

1% cup sugar 

Salt, pepper and celery seed 
(last may be omitted) 


3 medium sized white 
potatoes 

1 sweet potato chopped fine 

1-3 cup rice 

1 qt. can tomatoes 

4% cup beef stock or few 
slices of pork 


Cook first five ingredients about 45 minutes in 2 qts. 
water, adding more, as it boils down. Add stock or pork. 
Just before removing from fire add butter and then milk 
which has been thickened with the flour. Add seasoning 


and serve. 
—Mrs. A. J. Blair. 


TOMATO SOUP 


1 qt. of stewed tomatoes 2 ths. of flour 


1 pt. of stock or water 
1 tbs. of butter 
% tsp. of baking soda 


1 tsp. of sugar 
1 onion and sprig of parsley 
1 bay leaf, salt and papper 


Put tomatoes in sauce pan with bay leaf, parsley, 
onion, and stock or water. Now stew for 15 minutes, then 
press through a sieve fine enough to remove seeds. Wash 


Peli. ve 


CAROLINA COOKERY FROM QUAKER KITCHENS : 
an a SSS tinea ehhh hh eter dharani tert ih OE 
sauce pan and return tomatoes to it. Put it on fire to boil. 
Rub butter and flour together and put into soup when boil- 
ing. Stir constantly until smooth. Now add salt, pepper 
and soda and serve. 

—N.C. Federation of Women’s Clubs. 


SOUTHERN CHICKEN SOUP 


1 3-lb. fowl 
2 qts. cold water 
3 tbs. rice, cooked 


2 tsp. salt 
1-8 tsp. pepper 
1 tsp. minced parsley 


Cut meat from fowl, reserving the breast whole. Cut 
meat into small pieces, break the bones and put them with 
the meat and salt water into the kettle, place the breast 
on top of other meat. Cook four hours. Remove breast 
as soon as tender. Skim often at first, strain and add rice 
and breast cut in dice, also seasonings and parsley. 

—Miss Mamie Farlow. 


PEANUT BUTTER SOUP 


1 tsp. salt 
1% tsp. pepper 
2 tbs. peanut butter 
A suspicion of onion juice 

Add peanut butter to hot milk and rub well so as to 
thoroughly mix. Add butter and seasonings, then thicken 
with the flour made into a smooth paste with cold water. 
—Mrs. H. A. White. 


2 cups scalded milk 
1 tbs. flour 
1 tbs. butter 


FISH CHOWDER 


2 Ib. cod or haddock or 1 cube fat salt pork 
1 can flaked fish i 1 tbs. salt 
3 cup potatoes, cut in 4” 1-8 tsp. pepper 


slices or 1% tbs. butter | 
2 cups potatoes cut in %” 2 cups scalded milk 
cubes 1% box Uneeda Lunch 


% sliced onion biscuits 


Cut off head and tail and remove backbone of fish and 
break in small pieces and cook 20 minutes in a cup of 
eold water that has been brought slowly to a boil. Cut 
salt pork in small cubes and try out, add onion and fry 5 
minutes. Strain fat into stewpan. Parboil potatoes 5 min- 
utes in boiling water to cover. Then add potatoes and 


ae) 


CAROLINA COOKERY FROM QUAKER KITCHENS 


water they have cooked in to fat, add a bit more boiling 
water, perhaps 3-4 of a cup, then add liquor drained from 
bones, add fish, cover and simmer 10 minutes, covered. 
Then add milk and seasonings, including butter and crack- 


ers which have been soaking in enough cold milk to cover. 
—Miss Farmer. 


This is a substantial and appetizing meal in itself. 
—Mrs. H. A. White. 


Laie a 


CAROLINA COOKERY FROM QUAKER KITCHENS 


MEATS 


Man is a carniverous production, 

And must have meats, at least one meal a day; 

He cannot live like woodcocks, upon suction, 

But like the shark and tiger must have prey; 
Although his anatomical construction 

Bears vegetables, in a grumbling way, 

Your laboring people think beyond all question, 
Beef, veal and mutton better for digestion. 





—Byron. 


ROAST TURKEY 


Hang up a few hours before roasting, but if not con- 
venient to do so, rub dry and grease all over thoroughly. 
Place turkey fat on the side uppermost in pan, place on a 
cloth large enough to cover turkey completely and fasten 
cloth. Place in roaster, add a little water, lay a piece of 
brown paper over to prevent browning too soon (if paper 
gets too brown change it). This method prevents having 
to baste the turkey. Start with moderate heat. In three 
or four hours it will be deliciously juicy and tender. 

—Mrs. J. J| Haworth. 


BRUNSWICK STEW 


1 hen 1 tsp. tobasco sauce 

2 pounds veal 1 tbs. Worcestershire sauce 
4 hard-boiled eggs 2 ths. salt 

Sweetbreads from one hog 2 tsp. white pepper 

1 can English peas 1 can corn 

1 large onion 1 can mushrooms 

2 cans tomatoes 1 cup butterbeans 

1 bottle tomato catsup 1 cup cut okra 


2 pounds butter 
Put chicken and other meats on to boil in three (3) 
pints of water, cook until meat will be very tender. Re- 
move bones, pull to pieces and return to the liquid. 
Add tomatoes, okra, onions and seasonings. Cook slow- 
ly and thoroughly, stir often. 
Fifteen (15) minutes before serving add English peas, 


eS) ae 


CAROLINA COOKERY FROM QUAKER KITCHENS 


mushrooms, butter and diced hard-boiled eggs. One cup of 
diced olives is liked by many, these to be added the last 
minute. 
For a large ’cue use six (6) times this recipe. 
This is a famous Macon recipe and I do not believe 
a better one can be found anywhere. 
A Macon Lady, Macon, Ga. 


RABBIT STEW 


Divide two rabbits in quarters, let soak over night in 
salt water, flour them and fry in butter; then put them in 
a stew-pan with a pint of water and some butter, season 
with pepper, salt and a little sage. Cover close, and let 
stew until tender; then take the rabbit out in a deep dish, 
thicken the gravy with flour, and pour over the rabbit. 
Mrs. W. L. Horney. 





CHICKEN A LA KING 


3 tbs. chicken fat 1 tsp. salt 
2 tbs. flour 4 tbs. butter 
1 cup chicken stock 2 cups chicken (diced) 
1 cup milk 1 cup mushrooms (saute’) 
1% cup cream % cup pimento 
2 egg yolks 


Melt fat, add flour, pour gradually the stock, milk 
and cream. Bring to the boiling point. Add salt, pepper, 
butter, chicken and pimento and mushrooms. Bring again 


to boiling point and add yolks of egg. 
—Mrs. H. I. Coffield. 


FRIED CHICKEN 


1 chicken, young about 2 te tsp. pepper 
Ibs. wt. or less Flour to dredge chicken 
2° tsp.csalt 4 to 6 tbs. lard or snowdrift 


1 tbs. butter 
Dredge chicken in flour, pepper and salt well mixed. 
Have pan with lard or snowdrift, hot. Put in chicken and 
fry carefully, turning frequently. While this process is 
going on add butter. Be careful not to let fat get too hot, 
so that chicken may not be dark. It should be a golden 
brown. When done remove chicken. Then stir into the fat 


EEO Rite 


CAROLINA COOKERY FROM QUAKER KITCHENS 
in the pan one tbs. flour and add slowly nearly a pint of 
milk, stir carefully until it boils and then season to taste. 
—Mrs. E. T. Harmon. 


A CASSEROLE ROAST WITH VEGETABLES 


Brown a thick piece of beef from the rump (about 
four pounds) on both sides in hot fat. Transfer to a cas- 
serole. Place around it carrots, turnips and onions cut 
into small bits. Add enough water or stock to cover the 
vegetables. Cover and cook very slowly for at least four 
hours—all day or all night is better. 


FRIED CHICKEN 


Dress, clean, and cut up a tender chicken as for fricas- 
see. Sprinkle with salt and pepper and roll in flour or in 
cornmeal. Heat a frying pan very hot. Put in one-fourth 
cup butter and one-fourth cup bacon fat or lard; when hot, 
put in chicken and brown quickly on all sides. Reduce 
heat, cover, and cook until chicken is tender, time required 
being forty-five minutes to one hour. 

—Miss Alice Bradley. 


SMOTHERED CHICKEN 


Select a 2 lb. young chicken, dress in the usual way, 
split down the back, wash and drain. Dredge with 2 tsp. 
salt, 1-8 tsp. pepper, place in pan, dredge with 3 tbsp. flour, 
dot over with butter, place in oven until well browned. Add 
2 cups hot milk, cover and allow to cook slowly until ten- 
der. If the milk has cooked away so that there is not suf- 
ficient sauce left in the pan, an additional 1-2 cup of milk 
thickened with 1 tbsp. flour might be added. 

—Mrs. F. R. Taylor. 


CHICKEN PIE 


Cut up a frying-size chicken, and parboil in water to 
cover until tender (about 1-2 hour). Line baking dish 
with a rich pie crust. Put in chicken and corn grated from 
three or four ears, pepper and salt to taste and 2 tbs. but- 
ter. If not enough gravy add milk. Make a gravy by 


> ee. 


CAROLINA COOKERY FROM QUAKER KITCHENS 
thickening water chicken was cooked in. Pour over chicken 


and cover with a top crust, brushed with milk. Bake. 
—Mrs. Ann E. W. Peele. 


PRESSED CHICKEN 


1 chicken % box granulated gelatine 
Chicken broth boiled down 5 hard boiled eggs, grated 
to 1 pt. fine 


Boil chicken until it comes off the bones easily and 
chop or grind it fine and season with salt and pepper. Add 
to broth 1-4 box gelatine which has been soaked in 1-4 cup 
cold water, boil and pour over chicken, mixing well. Place 
in a dish 8 or 4” deep a layer of chicken, then another 
layer of egg and so on, making last layer of chicken. Press 
down well and smooth nicely and chill. When cold slice 


carefully in thin slices. 
—Mrs. Allen Blair. 


BAKED YOUNG CHICKEN 


Cut up chicken as for frying. Roll in melted butter 
and flour, salt and pepper. Piace in covered roaster and 
add 1 1-2 cups boiling water. Roast for 1 1-2 hours. Serve 
with gravy. 

—Miss Belva Calloway. 


BEEF LOAF 
3 Ibs. lean beef 2 tsps. salt 
% Ib. salt pork 1 tsp. pepper 
1 cup cracker crumbs Sage to taste 
3 eggs Butter to baste, 1 tbs. 


8 cups boiling water 


Grind meat, add to it cracker crumbs, eggs well beaten 
and seasoning. Mix well and pack tightly in a small bread 
pan which has been well greased, sprinkle crumbs over 
top and bake 2 1-2 hours and baste while baking with but- 
ter dissolved in boiling water. When cold turn out of pan 


and slice. 
—Mrs. W. L. Horney. 


CAROLINA COOKERY FROM QUAKER KITCHENS 





BEEF LOAF 
2 lbs. round steak, ground % cup of milk 
3% cup of bread crumbs Butter size of small egg 
1 egg Pepper and salt to taste 


Work well together, make into a roll and bake about 
one hour. 
Sauce for Beef Loaf 
% ean tomatoes, cut fine 1 tsp. of butter 
1 pt. of water 


Pour in pan around the loaf. When nearly ready to 


take from oven thicken sauce with a little flour. 
—Mrs. O. E. Mendenhall. 


BROWNED HASH 


1 cup meat 4 tbs. fat 
1 cup mashed potatoes Salt and pepper 
1-3 cup boiling water Onion juice 


Chopped parsley 
Spread mixture smoothly in a frying pan in which 1 
tbsp. of fat has been heated. Cook over moderate heat 
so that it will brown slowly. Cook about 1-2 hour and do 
not stir. Fold like an omelet. 
The same mixture may be made into small cakes and 
browned in the same way. —Mrs. F. R. Taylor. 


VEAL CUTLETS 


1 Ib. veal steak or cutlets 1-8 tsp. pepper 

1 tsp. salt 2 tbs. butter 

Remove bone and skin and tough membrane. Cut into 
pieces for serving. Season veal with salt and pepper and 
dredge with flour. Place butter in pan. When hot, add 
the cutlets. When well browned, place in a double boiler 
and put the following ingredients in the pan: 

2 tbs. butter 1% tsp. salt 

3 tbs. flour 1-8 tsp. pepper 

1 1-2 cups of water or stock made from the bones and 
tough pieces. Brown the butter and flour, add seasoning 
and water or stock, cook until smooth, and pour over the 


cutlets, and allow to cook for 1 hour at a low temperature. 
—_Mrs. F. R. Taylor. 


see g RR 


CAROLINA COOKERY FROM QUAKER KITCHENS 


BROWN ROAST 


Take a four or five pound cut of round steak. Brown 
on both sides in frying pan in enough fat to keep from 
burning. Then place in roaster and add pepper and salt. 
Slice an onion and brown slightly in fat remaining in the 
pan; remove onion to roaster and then brown 1 heaping 
tbs. flour and then add to it 1 pt. cold water. Pour over 
the beef, cover and bake for about two hours in the oven. 

—Mrs. E. T. Harmon. 


HAMBURG STEAK 


1 lb. chopped meat 1 tsp. onion juice 
1 tsp. salt 1 tsp. chopped parsley 
1 slice of bread soaked in 1-8 tsp. pepper 
warm water 
Mix the seasonings and bread well with the meat, form 
into small cakes and broil or pan broil. Garnish with pars-, 
ley and serve hot. —Mrs. J. S. Worth. 


PHILIPPINE ROAST 


1% lbs. ground steak % tsp. pepper 
% lb. fresh lean pork, 1 small onion 
ground 1 cup soft bread crumbs 
1 green pepper 1 egg 
1% tsp. salt 3 thin slices bacon 


2 cups canned tomatoes 


Combine all ingredients except last three, add egg 
slightly beaten and mix thoroughly. Form mto a foaf, place 
in roasting pan lay bacon on top and pour tomato around 
the roll. Bake at 400 degrees for 1 1-2 hours, basting 
frequently with the tomato. Remove to a hot platter and 
serve with a gravy made from juices in the pan. 

—Mrs. W. T. Saunders. 


SAUCE FOR MEAT 


1 pint of vinegar 1 small tin mustard 

4 tsp. flour % oz. pickling spice 

2 tsp. black treacle 2 tsp. sugar 
(molasses) 1 tsp. salt. 


Mix all together and simmer for twenty minutes and 
bottle when cold. Mrs. Norman Fidler. 





a) 


CAROLINA COOKERY FROM QUAKER. KITCHENS 


SPANISH STEAK 
“2% Ibs. round steak 1 pt. sliced tomatoes 


So (2M%” thick.) 1 cup grated cheese 
% pint sliced onions % cup butter 


Salt and pepper. 


Put steak in roaster—add layer of onions, then toma- 
toes, butter, pepper and salt. Cook 1 1-2 hours. Take from 
oven and put grated cheese on top and brown. Serve hot, 
with milk or water gravy. 

—My Mother’s Recipe, Mrs. Arthur Lyon. 


HAM PIE 


(A good way to use the last of a baked or boiled ham) 
Cut ham from bone and stew with a little water. Make 
pastry as for chicken pie using two crusts. Put in ham 
with gravy in which it was boiled. Season with pepper and 
butter and also add a sliced hard boiled egg or two. Cover 
with top crust and bake. 

a —Mrs. C. F. Tomlinson. 


HAM TIMBALES 


2 ths. butter or oil 1 cup chopped ham 

% cup stale bread crumbs’ ¥% tbs. parsley chopped 
2-3 cup milk 2 eggs 

; ; Pepper 


Add crumbs and milk to melted butter or oil and cook 
® minutes stirring constantly. Add ham, parsley and eggs 
slightly beaten. Season. Pour into individual buttered molds 
and cook in oven, setting molds in pan of boiling water. 
Bake 20 minutes. May be served with or without a white 
or Bechamel sauce as desired. 

Chicken may be substituted for ham, but tn that case 
add salt. 

—Mrs. H. A. White. 


OLD VIRGINIA SMITHFIELD HAM RECIPE 


Soak ham twenty four hours in plenty of water to which 
has been added one-half cup black molasses, one-half pound 
brown sugar, handful of all spice. Take out of this water 
and put into fresh water to which has been added the same 
amount of molasses, brown sugar and few cloves. Let boil 


Ske. 


CAROLINA COOKERY FROM QUAKER KITCHENS 





slowly for hours. Allow ham to remain in this water until 
cold (about two hours). Then pull off skin and put in bak- 
ing pan, taking cloves out of water and sticking in the 
ham. Put in just a little brown sugar, molasses and water. 
Bake about three-quarters of an hour basting all the while. 
—Mrs. C. F. Tomlinson. 


MEAT AND HAM ROLL 


1 lb. of steak 4 |b. bread crumbs 
% Ib. ham 1 egg 
Seasoning 


Put steak and ham through food chopper, mix with 
bread crumbs and seasoning, bind with egg, and steam for 
three hours. —Mrs. Norman Fidler. 


FRIED SWEETBREADS 


Parboil sweetbreads, dip in flour well seasoned with 
pepper and salt, fry as one would chicken, or put in a well 
greased glass baking dish and baste with bacon fat in a 
hot oven until nicely browned. 


CREAMED SWEETBREADS 


Parboil sweetbreads in gently boiling water to which 
a teaspoon of salt and a teaspoonful of vinegar has been 
added. Pour cold water over sweetbreads when tender drain 
and put aside to cool. Break into small pieces and heat 
in a rich white sauce. 


SCALLOPED SWEETBREADS 


Put creamed sweetbreads in a baking dish and sprinkle 
slightly buttered crumbs over top and bake. 
—Mrs. H. A. White. 


APPLE AND PORK ROAST 


Season 1 lb. pork cutlets with salt and pepper. Pare 
and core six tart juicy apples, add juice and rind of two 
lemons. Stew apples with sugar and nutmeg to taste. 
Place layer of pork on bottom of baking dish, then a layer 
of apple and so on. Cover with pastry and bake. 

—Miss Belva Calloway. 


ae, CET 


CAROLINA COOKERY FROM QUAKER KITCHENS 





Recipes for Leftovers 


PORK APPLES 


1% cups cold chopped pork 1 tablespoon butter 
4 medium sized apples % teaspoon salt 
1g teaspoon pepper 

Core apples and scoop out centers. Fill centers with 
chopped pork and a small amount of chopped apple seasoned 
with salt and pepper. On top of each apple place a small 
piece of butter. Bake for thirty minutes in a moderate 
oven, basting from time to time. 


PORK SAVORY 


2 cups chopped pork % eup stock 

2 tomatoes 5 medium sized potatoes 
‘% bay leaf % cup milk 

Cayenne 1% teaspoon salt 


Cook together the stock, bay leaf, and tomatoes. Add 
chopped pork. Pare potatoes, boil, mash, and add hot milk 
and salt. Reheat, put on a platter as mounded border, fill- 
ing the center with the pork mixture. 


PORK TURNOVERS 


1% cups chopped pork 2 tablespoons flour 
1 tablespoon butter % eup milk 
Crust 
1% teaspoon salt 3 tablespoons butter 
1% cups flour 2 teaspoons baking powder 


% cup milk 

Melt butter, add flour, and stir until blended, add milk 
and cook until thickened. Add pork, and season with salt 
and pepper. 

For the crust, sift together the salt, and baking pow- 
der, rub in the butter, and add the milk, making a dough 
which can be rolled rather thin. Cut into circles the size 
of an ordinary saucer. Put meat on one side of circle and 
fold over the other side, pressing the edges of the dough 
closely together. Bake in a very hot oven for about fifty 
minutes. 

Calories 1633 Number of servings 8 turnovers 


Ores 


CAROLINA COOKERY FROM QUAKER KITCHENS 


SCRAPPLE 
1 cup pork, cut into small 1 cup corn meal 
pieces 3% cups water, boiling 
2 cups stock cleared and 1 teaspoon salt 
seasoned 1 tablespoon Crisco 


Pour corn meal slowly into boiling, salted water. Cook 
for three hours. Add pork and put into greased baking 
powder cans. The next day remove from can, slice thinly, 
dip in flour, and saute with the Crisco. 

Calories? Uc. 992 Number of servings__--4 


MEAT POTATO PIE 
1 cup chopped roast pork 1-3 cup bread crumbs 


1 cup mashed potato 1 teaspoon fat 
2 tablespoons milk 1 teaspoon flour 
2 tablespoons butter % cup stock 


2 tablespoons Chili sauce 


Melt fat, add one teaspoon flour, and stir until blended; 
add stock and cook until thickened. Add Chili sauce and 
pork. To the mashed potatoes add milk and butter Place 
the pork mixture in a baking dish, cover with mashed po- 
tato, and sprinkle with bread crumbs. Bake in a moderate 
oven 10 minutes. —Teacher’s College, N. Y. 


VEAL SALAD 


1 cup veal, cut into cubes a cup celery 
% cup sliced olives 


Chill thoroughly. Pour over the mixture.a dressing 
made of four tablespoons olive oil, two tablespoons lemon 
juice, one-half teaspoon salt, and one,eighth teaspoon pepper. 
Calofies 'a..c0.002. 650 Number of servings ................ 4 


JELLIED VEAL 


- 2 cups veal, cut into cubes % cup cold water 
~2-cups stock, cleared 1 cup celery 
_.. and seasoned 2 hard-boiled eggs 
3 tbs. granulated gelatine Parsley for garnish 


Soak gelatine in cold water for five minutes, add hot 
stock and stir thoroughly. Cool. When about the consis- 
tency of a thick syrup add veal and celery. Garnish mold 
with hard-boiled eggs cut into fancy shapes, and parsley; | 
dip these decorations into a little dissolved gelatine before 


—_ 3k 


_ CAROLINA COOKERY FROM QUAKER KITCHENS 





placing in mold, so that they will stay in place. Put veal 
mixture into mold and chill. 


Calories ______ 758 Number of servings 


VEAL MOUSSE 


2 tablespoons gelatine 3 egg yolks 

4 tablespoons cold water % eup almonds 

1 cup hot stock 1 cup veal 

% teaspoon salt 1 cup heavy cream 
% teaspoons paprika Cayenne 


Soak gelatine in cold water for five minutes. Beat egg 
yolks slightly add salt, paprika, and stock. Cook over hot 
water, as a custard, until the mixture begins to thicken. 
Add soaked gelatine, and stir until dissolved. Cool, until 
of a thick syrup-like consistency; fold in the whipped cream. 
Add veal, cut into small bits, and almonds. Put into indi- 
vidual molds, and chill until firm. 


Calories ._._1623 Number of servings ___._ 7 molds 


MOCK LAMB CHOPS WITH RISOTTO 
2% cups cold lamb, finely % teaspoon salt 


chopped 1g teaspoon pepper 
2 eggs 1% cup rice 
1 cup stock 1 can tomato soup” 
4 tablespoons butter 1-3 cup grated cheese 
36 cup floor % cup crumbs, fine and 
1 teaspoon lemon juice white 


Crisco for deep fat frying 


‘Melt butter, add flour, and stir until well blended. Add 
stock, and cock until the mixture thickens, add lemon juice, 
salt and pepper, and meat. Spread on a platter to cool. 
When cold form into shape of chops, dip into crumbs, egg 
and crumbs, and fry in deep fat. Drain on unglazed paper. 

Cook rice in one and one-half quarts of boiling salted 
water. Drain, add tomato soup, and place in a mound in 
the center of a platter. Sprinkle with cheese. Arrange 
the mock chops around the mound of rice. Garnish with 
parsley. 

—Teacher’s College, N.Y. 


ae. 7 


CAROLINA COOKERY FROM QUAKER KITCHENS 


VEGETABLES 


Better is a dinner of herbs where love is than a stalled 
ox and hatred therewith. Proverbs 15:17. 





SCALLOPED TOMATOES 


1 can tomatoes 2% tsp. salt 
1 small onion % tsp. pepper 
3 cups buttered crumbs 

Stew the tomatoes with the seasoning and onion slow- 
ly, uncovered, for 1 hour. Cover bottom of baking dish 
with buttered crumbs, put in tomatoes, and cover with re- 
mainder of crumbs. Bake 20 minutes in a moderate oven 

—Mrs. F. R. Taylor. 


DEVILLED TOMATOES 


Large, firm tomatoes cut in %” thick slices, sprinkle 
with flour on both sides and broil. 
Pour over them the following sauce and serve at once. 


Yolk of hard boiled egg 1 tsp. sugar 
One whole egg 1 tsp. salt 
1 tbs. vinegar % tsp. mustard 
1 tbs. melted butter % tsp. cayenne 


Rub egg yolk with vinegar and butter and blend with 
seasonings and boil for one minute, then pour on a well 
beaten egg. Keep hot in a double boiler while broiling 
the tomatoes. —Mrs. Thurber. 


STUFFED BAKED TOMATOES 


6 tomatoes 2 level tbs. of sugar 
3 tbs. grated cheese 1 rounded tbs. of butter 
1 cup of bread crumbs, (bis- 1 level tsp. of salt 
cuit, light bread and very’ 1 small onion, cut fine 
little corn bread) % tsp. celery seed 
Black pepper to taste 
Select smooth, medium sized tomatoes. Slice about 
one-half inch off stem end of each. Carefully remove meat 
of tomato with spoon, discarding hard parts around stem. 


Pk, ae 


CAROLINA COOKERY FROM QUAKER KITCHENS 
Chop fine. To this add bread crumbs, onions and other 
ingredients. Mix well and put into tomato shells. Bake 
in moderate oven forty-five minutes to one hour. Sprinkle 
grated cheese over each fifteen minutes before removing 
from oven. Serve hot or cold. 

—-Mrs. J. C. Hill. 


BAKED TOMATOES 


6 tomatoes % teaspoon salt 
2 cups soft bread crumbs Ye teaspoon pepper 
1 tablespoon butter 
Wash tomatoes and cut off stem ends; remove pulp 
from center and fill with bread crumbs seasoned with salt 
and pepper, and place small piece of butter on each. Bake 
in hot oven 30 minutes. The pulp may be seasoned to taste, 
cooked in the pan and served as a sauce. 
—Miss Mamie Farlow. 


BAKED OKRA 


1. doz. small pods of okra 1 tsp. salt 
4 tomatoes 1% tsp. black pepper 
2 tbs. vinegar 1 cup water 
Slice okra with tomatoes and place alternately in bak- 
ing dish. Add salt pepper, vinegar and water; cover and 
bake until okra is thoroughly done. 
—-Mre.-H...1., Coffield. 


ASPARAGUS SUBSTITUTE 


Spring onions with about 8” of the tops, cook in boil- 
ing salted water about 30 minutes and serve with butter 


on toast or with white sauce. 
—Mrs. H. A. White. 


SUGARED SWEET POTATOES 
Boiled sweet potatoes Sugar, cinnamon, salt 
Water and butter 
Place potatoes sliced lengthwise, in buttered baking 
dish, sprinkle generously with sugar and cinnamon and a 
little salt, dot with butter. Add water to half cover and 
bake until brown, basting often. Instead of basting the 


aes? | 0 ee 


CAROLINA COOKERY FROM QUAKER KITCHENS 


dish-may be covered until nearly done, and then uncovered 


to ‘brown. in 
‘. —Mrs. Allen Blair. 


POTATO CAKE 


6 cups mashed white potato 2 cups fresh cut corn pulp 


1-3 cup butter % tsp. salt 
3 eggs, separated Dash of pepper 
4% cup sugar A few gratings of nutmeg 


Cream potato, add butter, nutmeg and egg yolk, beat 
thoroughly, add corn, stir well and lastly fold in stiffly 
beaten whites of eggs. Bake in a shallow pan. 

This will serve generously 8 people. 

—Miss Harriet Tomlinson. 


FRIED ONIONS WITH APPLES 


4 onions 2 tbs. drippings 
3 large tart apples % tsp. salt 
% cup water 
Heat drippings in a frying pan and slice onions into 
it. Cook slowly until nearly tender, then add apples, sliced, 
then water and salt. Cover and cook until the apples are 
soft. Remove cover and cook until water is gone, and 
onions and apples are ligtht brown. Serve hot. Enough 
for 3 persons. 
—Mrs. W. T. Saunders. 


BAKED ONIONS 


Boil onions of uniform size in salt water until tender. 
Place in baking dish, fill cavity between onions with a cream 
sauce, cover with bread crumbs and a generous amount of 
butter and a little pepper. Place in hot oven until brown. 

Delicious with a beef roast. 

—Mrs. W. L. Horney. 


ASPARAGUS LOAF 


2 cups of cut asparagus 1 tbs. butter 
1 cup of hot cream 1 tsp. salt 
1 egg, cooked % eup bread crumbs 


Cut the asparagus in 1 inch pieces. Add cup of hot 
cream to the asparagus, eggs slightly beaten, melted butter 


hh 


CAROLINA COOKERY FROM QUAKER KITCHENS 


and salt. Stir bread crumbs in slightly. Put the mixture 
in a poking dish and bake until a golden brown. 
: —Mrs. H. A. Tomlinson. 


HASHED BROWN POTATOES 


1% cup breakfast bacon fat 1-16 tsp. pepper 
3 cups cold potatoes, diced 1 tsp. salt 
2 tsp. finely chopped parsley 
Mix potatces with fat, cook 3 minutes, stir occasion- 
ally, let stand to brown underneath, fold as omelet, and 
turn out on platter and garnish with parsley. 
—Mrs:; F. R. Taylor. 


STUFFED POTATOES 


6 medium sized potatoes % eup hot milk 
3 tbs. butter 34 tsp. salt 
\% tsp. pepper 
Bake the potatoes, cut lengthwise, take out the con- 
tents and season. Mash thoroughly, add hot milk with 
butter melted in it, beat until light, return to skins, grate 
a little cheese over the top, bake for 10 minutes, or until 
brown. 
—Mrs. F. R. Taylor. 


POTATO PUFF 


2 cups mashed potatoes 2 ths. butter 

1 tsp. salt 2 tbs. parsley, chopped 
%4 tsp. pepper Zeggs | 

14 tsp. celery salt % cup milk 


Add all the ingredients except eggs to potato. Beat 
yolks of eggs until light, and add to potato. Beat the 
whites and fold in last. Put in a buttered baking dish 
and bake until firm and brown in moderately hot oven. 

—Mrs. F. R. Taylor. 


LYONNAISE POTATOES 


1 cup cold boiled potatoes 1 tablespoonful butter 
1 small onion 1 tablespoonful parsley 
Dice potatoes. Chop onion fine and fry in butter until 
a delicate brown. Turn in potatoes and heat. Just before 
serving add chopped parsley. —Mrs. J. W. Clinard. 


a) oe 


CAROLINA COOKERY FROM QUAKER KITCHENS 





HOME MADE HOMINY 


Shell six large ears of white corn. Place in 1 gal. of 
water. Add 2 1-2 tablespoons of baking soda. Boil corn 
until hull is easily removed. Wash thoroughly in five or 
six waters. Cook in granite vessel until tender. 

If water looks yellow, drain off and add clear water. 
Boil again. 

—Aunt Lizzie Starbuck. 


FRIED OR STEWED CORN 


6 ears tender, fresh corn Black pepper to taste 
1 level tsp. salt 1 heaping tbs. flour 
2 tbs. bacon fat or butter 

Cut corn from cob. Add all ingredients except bacon 
fat or butter. Mix well. Add enough cold water, or sweet 
milk and water, to make a soft mixture. Have frying pan 
hot with the bacon fat or butter. Turn corn mixture in 
and stir constantly until it begins cooking well. This should 
cook not longer than fifteen or twenty minutes. » 


—Mrs. J. C. Hill. 
SPINACH SOUFFLE 
2 cups cooked spinach, 1 tbs. melted butter 
drained and well mashed _ Salt to taste 
2 eggs, beaten separately 1 tbs. lemon juice 


Mix and fold in stiffly beaten egg whites last. Bake 
iii a moderate oven. 
—Mrs. J. D. Cox. 


CREAMED SWEET POTATOES 


Boil sweet potatoes until well done, peel, put through 

a potato masher. Season with butter and sugar. Add 

seedlss raisins and fresh grated cocoanut. Put in baking 

dish, cover with marshmallows, and put in oven to brown. 
—Mrs. A. S. Parker. 


CREAM CABBAGE 


One small head of cabbage Boiling salt water 


Shred fine the cabbage. Cook fifteen minutes in boil- 
ing salt water. Drain and place in baking dish, alternately, 


aes Ses 


CAROLINA COOKERY FROM QUAKER KITCHENS 


with white sauce, pepper, salt and butter. Cover top with 
buttered bread crumbs and bake until brown. 


WHITE SAUCE 


2 ths. flour 2 tbsp. of butter 
1 cup of sweet milk, scalded 
Melt butter. Add flour and rub until smooth. Add 
milk slowly, stirring constantly to avoid lumps. Cook until 
creamy. Add pinch of salt. 
—Mrs. Molly S. Lowe. 


CAROLINA COOKERY FROM QUAKER. KITCHENS 


Oh, herbaceous treat! air 

’Twould tempt the dying anchorite to eat; 

Back to the world he’d turn his fleeting soul 

And plung his fingers in the salad bowl; 

Serenely full the epicure would say 

“Fate cannot harm me, I have dined today.” 
—Sidney Smith. (A Recipe for Salads.) 


VEAL SALAD 


Veal, celery and lettuce. Cook veal until thoroughly 
tender, with salt and pepper in water to taste. Cut in small 
cubes and add half as much celery cut in cubes, mix with 
dressing and serve on lettuce. 

In place of celery one may substitute chopped pickles 
and celery seed. —Miss Stella Anderson. 


CHICKEN SALAD 


1 large chicken % tbs. ground mustard 
3 bunches celery 2 tbsp. chicken oil 

3 eggs 2 tbsp. melted butter 

3 sour pickles % tbsp. sugar 


% teacup vinegar 

Break eggs separately, after beating yolks, add oil 
beating in a little at a time, then butter in the same way. 
Then the stiffly beaten whites, mustard, sugar and salt 
after first mixing thoroughly in a little water, then the 
vinegar. Cook in double boiler until very thick stirring 
constantly. Set aside to cool. Mix all thoroughly in this 
dressing and serve. One-half gallon serves 28 plates. 

—Mrs. Gurney Kearns. 


MEXICAN SALAD 


4 ears corn % can pimento (or bell 
2 large tomatoes pepper) 
2 eves 4% teaspoon salt 


Dash of pepper and paprika 
When all the foregoing ingredients are well mixed, add 
es: Se 


CAROLINA COOKERY FROM QUAKER KITCHENS 
a tablespoonful of flour mixed to a saste with four table- 
spoonfuls of milk. Grease muffin pans and pour mixture 
into them. Bake until well set, then chill thoroughly and 
turn out on lettuce leaves. Serve with a mayonnaise or 
boiled dressing to which you leave added finely chopped 
parsiey and a small pickle. —Mr3. H. I. Coffield. 


GINGER ALE SALAD 


3 ths. gelatine 1% cup apple 

1% cups ginger ale % cup California grapes 

1% cups boiling water ¥% cup crystallized ginger 
'-% eup pineapple % eup cold water 

% cup celery 3 tbs. sugar 


3 tbs. lemon juice 

This will serve 10 or. 12 nicely. 

Dissolve gelatine in cold water, then add boiling water, 
sugar, ginger ale and lemon juice and set aside in mold to 
harden. Before it gets firm, add fruits, celery and ginger. 

Serve on lettuce leaves with mayonnaise, preferably 
with whipped cream added. Two cups of grape fruit pulp 
may be substituted for grapes. —Mrs. G. H. Kearns. 


CUCUMBER JELLY 


1% cup of cucumber pulp 1 cup of boiling water 
‘1 ths. gelatine % tsp. salt . , 
% cup of lemon juice . Few drops onion juice 
To prepare the cucumber pulp, pare the cucumbers and 
grate; strain through a colander and press through as much 
liquid as possible. Add the lemon juice, salt, and onion 
juice. To prepare the gelatine, add the water to the table- 
spoon of gelatine. Add this to the juice. Turn into molds 
wet with cold water. When firm, unmold and serve upon 
a lettuce leaf with or without salad-dressing. 
—Mrs. H. A. Tomlinson. 


os "EREAM SLAW 
1 small head cabbage Butter size of egg 


1 cup vinegar 1 cup sour cream 
1 tbs. sugar 1 egg 
1 ths. flour 


Put vinegar, sugar and butter in a sauce pan and let 
=e tie 


CAROLINA COOKERY FROM QUAKER KITCHENS 


boil, stir egg, cream and flour well mixed into vinegar. 
Boil until thick. Pour over cabbage which has been chopped 
fine and previously seasoned with salt and pepper. 

—Miss Elva J. Blair. 


COMBINATION SALAD 


2 tbs. granulated gelatine % cup vinegar 
% cup cold water 1 tsp. salt 
1 lemon, juice and grated 2-3 cup sugar 
rind 2 cups boiling water 


Soak gelatine in cold water then dissolve in boiling 
water, add sugar, salt lemon and vinegar, and cool. Then add 


1% cups cabbage, cut fine 72 cup sweet red pepper, 
1% cups celery, cut fine cut in shreds or pimento 
é % cup nuts 


Put into mold and set in refrigerator to harden. 
—Mrs. J. J. Haworth. 


FROZEN FRUIT SALAD 


Mayonnaise made of 1 qt. Wesson Oil, 2 egg yolks, 
lemon juice and salt to taste. 
Drain the following fruits well and add to the dressing: 


1 ean sliced apricots 1 grape fruit, cut in pieces 
1 can sliced pineapple, cube and drained of juice. 
1 can white cherries, seeded 


Put in mold and pack in solution of three parts ice 
and one of salt for 4 hours. 
—Mrs. A. S. Parker. 


MOCK LOBSTER SALAD 


2 cups cold flaked boiled 1 tsp. salt 
haddock or 1 tsp. paprika 
1 can fish flakes 2 tbs. lemon juice 
2 tbs. chopped pimento 2 cups chopped celery 


1 cup boiled salad dressing 


Mix all but last two ingredients lightly with a fork 
and let stand half an hour. Then add chopped celery and 
salad dressing and serve on lettuce. 

—Miss Alice Bradley. 


4b 


CAROLINA COOKERY FROM QUAKER KITCHENS 


IRISH FOLLY 


Make balls of mashed potato or cold boiled potato with 
potato ball knife. Dip into Mayonnaise and roll in grated 
onion and minced egg. Dip again in Mayonnaise and roll 
in fine cut parsley and pickles. Serve on lettuce and deco- 
rate with pimento. 

—Miss Alice Bradley. 


STUFFED TOMATO SALAD 


1 cup of cut up celery 6 small round tomatoes 
% cup of English walnuts % eup of mayonnaise 
Peel the tomatoes and scoop out as much of the inside 
as possible, after cutting a round hole in stem end, make 
a salad with celery, cut up walnuts and mayonnaise and 
an the tomatoes letting it stand up well on top. 
—N. C. Federation of Women’s Clubs. 


BANANA AND PEANUT SALAD 


3 bananas 6 tbs. lemon juice 
2 ths. chopped peanuts 
Peel and cut bananas into halves lengthwise. Place 
one-half banana on a lettuce leaf and pour over it a table- 
spoon of lemon juice. Sprinkle each half with a teaspoon 
chopped peanuts. 
PRUNE AND PEANUT BUTTER SALAD 
24 prunes % cup celery, cut fine 
% cup peanut butter Salad dressing to moisten 
Soak the prunes over night in water to cover. Cook 
slowly until tender and all the liquid has been taken up 
by the prunes. Cut prunes and remove stones. Mix the 
peanut butter, celery and salad dressing and stuff the 
prunes. Serve on crisp lettuce leaves with French dressing. 


SALMON SALAD 


1 can salmon 4 tbs. vinegar 

1 egg % tsp. salt 

1 tbs. flour % tsp. prepared mustard 
1 tbs. sugar 1 tbs. butter 


% cup condensed milk . 
Break the egg in a small sauce pan, beat slightly, 


Ame 


CAROLINA COOKERY FROM QUAKER KITCHENS 


add the flour, sugar and salt, thoroughly mixed, and beat 
until smooth. Cook until it begins to thicken, stirring 
constantly; add the butter then the vinegar and mustard. 
Cook until thick. Thin with 1-2 cup of evaporated or con- 
densed milk. Add the salmon which has been picked into 
fine bits. A chopped cucumber added improves the flavor. 
This may be served hot on crackers or thin slices 
of buttered toast or used cold as sandwich filling. 
—Miss Ida E. Millis, Guilford College. 


SALMON SALAD 


1 can salmon Onion, if liked 
1 large cucumber pickle 
Remove skin and bones from salmon, break into small 
pieces, chop up the pickle and add few gratings of onion. 
Pour over this the following dressing when dressing 
has become very cold. 


DRESSING 
1 cup vinegar 1 tsp. mustard 
1 tsp. butter % tsp. salt 
2 eggs, well beaten 1 tsp. sugar 


Dash of cayenne 


Heat vinegar and add eggs and seasonings and cook 
until it begins to thicken, stirring constantly. Best to do 
this in a double boiler. If too thick, thin with milk or 
cream. —Mrs. S. P. Chandler. 


PINEAPPLE SALAD de LUXE 


‘1 small can sliced pineapple % cup malaga grapes, with 


cut in dice skins and seeds removed 

% cup shelled English wal- % cup marshmallows, cut 
nuts or pecans, cut in » with wet scissors in quar- 
pieces ters. co 

DRESSING 
Pineapple juice with enough 1 egg yolk 
_ water to make 1 cup % cup sugar | 
Juice of 1 lemon 1 tbs. corn starch 


In double boiler heat liquids, add corn starch and sugar 
mixed and dissolved in 2 tbs. cold water. Stir until thick- 


ARS 


CAROLINA COOKERY FROM QUAKER KITCHENS 





ened and then occasionally for 10 minutes add egg yolk 
well beaten and cook a few minutes longer. 


To Serve 


Marinate salad ingredients with whipped cream, serve 


on lettuce and garnish with the dressing. 
—Mrs. H. A. White. 


CREAM CHEESE SALAD 


2 cakes white cream cheese and olives (also chopped) 

1 envelope Knox’s plain % cup granulated sugar 
gelatin Pinch of salt 

1 cup boiling waver % tsp. onion juice 

% can pimento 3 tsps. sharp vinegar 


% cup chopped sweet pickle % pt. cream, whipped 


Mash cheese, dissolve gelatine in a little cold water 
then pour boiling water over it, shred pimento. Mix all 
ingredients, adding gelatine last. Pour into mold and when 
chilled and set, unmold and serve with French dressing 


or mayonnaise which has been thinned with whipped cream. 
—Mrs. C. M. Hauser. 


4 


JELLIED TOMATO SALAD 


2 tbs. granulated gelatin 1 tsp. salt 

1% cup cold water 1 can condesned tomato 
1 pt. boiling water soup i 

% cup vinegar 3% cup mayonnaise 


1-8 cup sugar 
Soak gelatine in cold water for 5 minutes. Dissolve it 
in boiling water then add sugar, salt, vinegar and soup. 
Pour into wet molds and set aside to chill. Serve on let- 


tuce garnished with mayonnaise. This makes 10 individual 
—Mrs. W. T. Saunders. 


servings. 
SALAD DRESSINGS 
Plain Boiled Dressing 
1 egg % cup milk 
1 tsp. sugar % cup vinegar 
% tsp. salt Dash of pepper 
1 ths. flour 2 tsps. butter 


If preferred may omit flour and use 2 egg yolks. 
If liked add 1 tsp. mustard. 
240k. 


RECIPES FOR LEFTOVERS—PORK 


Mix dry ingredients, add egg slightly beaten, then but- 
ter and milk and vinegar last, a little at a time. Cook in 
double boiler until blended and thickened, stirring constantly. 

—Mrs. J. D. Cox. 


FROZEN TOMATOES 


One can of tomatoes rubbed through a colander. Season 
with salt, pepper and little sugar. Freeze and serve with 
mayonnaise. If desired it can be moulded by putting in 
baking powder cans and packed in ice for three hours, 


COOKED MAYONNAISE 


2 tbs. flour % tsp. mustard 
1% tsp. salt % cup vinegar 
1% tsp. paprika 2 tbs. oil 


% cup hot water 


Cook in double boiler until smooth stirring constantly 
and then cook 10 minutes longer. Cool and add one egg 
yolks slightly beaten and gradually % cup of oil then fold 
in stiffly beaten white of egg if desired. 

—Mrs. H. A. White. 


COOKED MAYONNAISE 


1 cup water Oil to make a thin paste 
% cup vinegar about 2 tbs. 
% cup flour 1 tsp. salt 
1 egg % tsp. mustard 
1 cup oil 


Mix flour and oil to make a thin paste; add to water 
and vinegar which have been scalded, cook until thick and 
smooth. Cool. Beat the egg and add salt and mustard, 
then add gradually the cooked mixture and next add 1 cup 
oil gradually. If inclined to curdle alternate a little vine- 
gar or lemon juice with the oil. 

. —Mrs. Samuel Hodgin. 


GOLDEN DRESSING 


% eupful pineapple juice 2 eggs 
1% cupful orange juice % cupful sugar 
% cupful lemon juice % cupful heavy cream 


Heat fruit juices in a double boiler, beat the eggs 
OS Oe. 


oe CAROLINA COOKERY FROM QUAKER KITCHENS 





light, gradually adding sugar. Combine with the hot juice 
and cook like a custard until the spoon is coated. When 
thoroughly cold fold in the cream whipped stiff. 


This dressing is suitable to serve with almost any fruit 
salad. 


—Mrs. S. Halstead Tomlinson. 


HOME SALAD DRESSING 
2 eggs 


1 tsp. sugar 
5, cup vinegar i tbs. butter 
4 cup cream % tsp. salt 
1 tsp. flour % tsp. soda in the cream 
% tsp. mustard Few grains cayenne 


Mix vinegar and mustard, then add all other ingredients 
except whites of eggs and salt. Cook in double boiler, stir- 
ring constantly until right consistency. Remove from fire 
and add whites of eggs beaten stiff with the salt. 


—Mrs. S. P. Chandler. 


BOILED DRESSING 


2 eggs % tsp. salt 

% tsp. mustard % tbs. sugar 

3 tbs. vinegar % cup hot water 

1 tbs. butter Few grains cayenne 


Mix the dry ingredients and beat with the egg until 
light, add vinegar and water. Cook in a double boiler 
stirring constantly until smooth. Remove from fire, stir 
in butter and set away to cool. 


—Mrs. Luther Barker. 


PHILADELPHIA BROILED OYSTERS 


30 oysters % cup cream 
1% tsp. butter % cup oyster juice 
1% tsp. browned flour 1% tbs. butter 


Salt and pepper 


Wash, drain and dry oysters. Put 3-4 tsp. butter in 
pan. When brown add half the oysters. Cook until brown. 
Repeat with remainder of oysters. Remove the second batch 
of oysters and in same pan brown 1 1-2 tbs. butter, add 


as 


CAROLINA COOKERY FROM QUAKER KITCHENS 


flour, then cream and oyster liquor. Then return oysters 


to pan and reheat. 
—Mrs. C. T. Jarvis. 


ESCALLOPED OYSTERS 


Use crushed cracker crumbs—not too fine. Drain liquor 
from 1 qt. of oysters. Butter a deep dish and cover the 
bottom with crackers. Put in a layer of oysters, then a 
layer of crackers, then oysters; season as before and so 
on until the dish is full. Finish with crackers covered 
with bits of butter. Pour over all three cupfuls of hot 
milk. Bake about one half hour. 

OiTLe —Mrs. W. T. Saunders. 


Bai ae 


CAROLINA COOKERY FROM QUAKER KITCHENS 


CHEESE 


Digestive cheese and fruit—there sure will be. 





SOME WAYS TO USE COTTAGE CHEESE IN MAKING 
TASTEFUL AND NUTRITIOUS DISHES 


Cottage cheese is richer in protein than most meats 
and is very much cheaper. Every pound contains more 
than 3 ounces of protein, the chief material for body build- 
ing. It is also a valuable source of energy, though not 
so high as foods with more fat. It follows that its value 
in this respect can be greatly increased by serving it 
with cream, as is so commonly done. 

Cottage cheese alone is an appetizing and nutritious 
dish. It may also be served with sweet or sour cream, and 
some people add a little sugar, or chives, or chopped onion, 
or caraway seed. 

The following recipes ‘tmabeatee a number of ways in 
which cottage cheese may be served: 


Cottage Cheese with Preserves and Jellies 


Pour over cottage cheese any fruit preserves, such as 
strawberries, figs, or cherries. Serve with bread or crackers. 
If preferred, cottage-cheese balls may be served separately 
and eaten with the preserves. A very dainty dish may be 
made by dropping a bit of jelly into a nest of the cot- 
tage cheese. 


Cottage-Cheese Salad 


Mix thoroughly 1 pound of cheese, 1 1-2 tablespoonfuls 
of cream, 1 tablespoonful of chopped parsley, and salt to 
taste. First fill a rectangular tin mold with cold water to 
chill and wet the surface; line the bottom with waxed paper; 
then pack in three layers putting two or three parallel 
strips of pimento between layers. Cover with waxed paper 
and set in a cool place until ready to serve; then run a 
knife around the sides and invert the mold. Cut in slices 
and serve on lettuce leaves with French dressing and wafers. 


—=f5— 


CAROLINA COOKERY FROM QUAKER KITCHENS 


Minced olives may be used instead of the parsley, and 
chopped nuts also may be added. 
—U.S. Dept. of Agriculture. 


CHEESE SAUCE 


1 cupful milk 2 tbs. flour 
1 tbs. cottage cheese Salt and pepper to taste 

Thicken the milk with the flour and just before serv- 
ing add the cheese, stirring until it is melted. 

This sauce may be used in preparing creamed eggs 
or for ordinary milk toast. The quantity of cheese in the 
recipe may be increased, making a sauce suitable for using 
with macaroni or rice. 


CHEESE BALLS 


Mix a quarter-pound of soft American cheese with one 
beaten egg, add a half-teaspoonful of salt, a dash of cay- 
enne, and sufficient stale bread-crumbs to make a stiff 
paste. Form in balls the size of English walnuts, dip in 
beaten egg, roll in dry crumbs, and fry in hot fat. Serve 
hot with lettuce or cress salad. 


CHEESE SOUFFLE 


3 ths. flour 1 cup milk 
3 tbs. buter 1 cup grated cheese 
3 eggs Salt and pepper to taste 


Put the butter and flour together in a sauce-pan and 
stir till blended without browning. Add the milk and stir 
till the mixture boils, then add the grated cheese, salt and 
pepper, and cool. Beat the egg yolks and whites sepa- 
rately; add the yolks to the mixture in sauce-pan, and 
blend well. Lastly fold in the whites beaten to a stiff 
froth and turn the whole into a deep, well greased dish. 
Bake in a moderate oven about thirty-five minutes, and 
serve at once as it soon falls. 

—Mrs. Walter White. 


BROWN RICE AND CHEESE 


3 cups milk 2 cups grated cheese 
2) CEs)" : 1 tsp. salt 
2 cups boiled brown rice % tsp. paprika 


ies has 


CAROLINA COOKERY FROM QUAKER KITCHENS 


Seald milk, add beaten eggs and other ingredients. 
Pour into buttered custard cups, set in a pan of cold water, 
and bake in a 350 F. oven until done, that is, until a silver 
knife inserted in the center of the custard comes out clean. 
Pimentos, if liked are an attractive addition. Serve hot. 

Mrs. W. T. Saunders. 


WELSH RABBIT 


% lb. cheese 1 tbs. flour 
1 eup milk 1 ths. butter 
1 egg Dash of cayenne 


1% tsp. salt 


In a double boiler, heat milk. Cut cheese up rather fine 
and mix with egg well beaten, flour, cayenne and salt. Add 
slowly to hot milk, stir till smooth and slightly thick, add 
butter and remove from fire. Serve on toast or crackers. 

—Mrs. H. A. White. 


CHEESE FONDUE 


1 cup bread crumbs 1 egg 
% cup milk 1 tbs. butter 
1% cups grated cheese 1% tsp. salt 


4 tsp. pepper 


In double boiler cook crumbs and milk until smooth and 
thick, add butter, cheese, salt, pepper and cook a few min- 
utes and remove from fire and add beaten egg yolk, then 
fold in stiffly beaten white of egg and bake in a buttered 
dish, in a moderately hot oven for 20 minutes or until 


brown on top. 
—Miss Stella Anderson. 


CHEESE FONDUE 


1 tbs. butter 1 cup of grated cheese 
1 cup of milk 2 eggs 
1 cup of bread crumbs Pinch of salt 


Soak bread crumbs in milk until soft. Add grated 
cheese, melted butter and salt. Beat eggs until light and 
lemon colored, and stir into the mixture. Bake in a mod- 


erate oven. ' 
_-Mrs. H. A. Tomlinson. 


lag Riee 


CAROLINA COOKERY FROM QUAKER KITCHENS 


SUPPER DISHES 


Your supper is like the Hidalgo’s dinner, very little 
meat and a great deal of table cloth. 
—Longfellow. 


SALMON LOAF WITH PEAS 


1 can salmon Pepper 
1 cup soft bread crumbs 2 eggs 
1% tsp. chopped parsley 1 ths. lemon juice 
1% tsp. salt % to % cup milk 


Mix all the ingredients thoroughly adding enough milk 
to moisten. Pour into buttered bowl. Place in pan and sur- 
round with hot water. Bake in oven until the mixture is 
firm and slightly brown. Serve with thin white sauce with 
peas added. 

—Mrs. Ruby Vuncannon. 


CHINESE SUPPER DISH 


2 cups boiled rice -1 cup diced or chopped meat 
2 tomatoes 4 slices of bacon 
Put rice well seasoned in baking dish leaving hole in 
center into which put the meat, arrange the tomatoes cut 
in quarters, radiating from the meat center, place the 
bacon strips cut in halves like stamens also radiating 
from center but on top of all. Bake and serve from bak- 
ing dish. 
—Mrs. H. A. White. 


CORN FRITTERS 


1 can corn 2 tsp. salt 
1 cup flour % tsp. paprika 
1 tsp. baking powder 2 eggs 


Chop corn, add dry ingredients mixed and sifted, then 
yolks of eggs beaten until thick, and lastly fold in stiffly 
beaten egg whites. Drop small spoonfuls in fresh hot lard 
in frying pan. Drain on paper. 

—Miss Farmer. 
SG tk 


CAROLINA COOKERY FROM QUAKER KITCHENS 


CORN OYSTERS 


Grate raw corn from the cobs. To 1 cup of this pulp 
add one well beaten egg, 1-4 cup flour and season highly 
with salt and pepper. Drop by spoonfuls and fry in deep 
fat or cook on hot well greased griddle. They should be 
made about the size of large oysters. 

—Miss Farmer. 


CORN CROQUETTES 


Equal parts cooked corn and mashed white potato (not 
creamed). Drain liquid from corn, mix corn and potato 
working in a little flour and yolk of one egg. Add salt and 
pepper to taste. Shape into croquettes and fry in equal 


parts of lard and butter. 
—Mrs. Allen Blair. 


CORN PUDDING 


1 qt. fresh corn, cut from 14 tsp. black pepper 
cob 3 eggs, slightly beaten 
1 tsp. salt 2 cups sweet milk 


3 tbs. melted butter 


Put all ingredients into greased baking dish and bake 


in moderate oven until firm. 
—Miss Mamie Farlow. 


CORN PUDDING 


2 eggs % cup sugar (less sugar if 
3 ears of corn, with kernels sweet corn is used) 
well-filled but not too old) 1 pt. new milk 
Salt and papper to taste 
With sharp knife split the kernels down through the 
middle and scrape the corn from the cob. Beat the egg, add 
the sugar, then the corn and thin with the milk. Salt and 


pepper to taste. Bake one hour. 
—Miss Cora White. 


CORN PUDDING 


1 can corn 2 tbs. melted butter 
2 eggs 2 tbs. flour 
1 tsp. salt 1% cups scalded milk 


Beat eggs and add to corn, add salt and dash of pepper, 
shies 


CAROLINA COOKERY FROM QUAKER KITCHENS 


melted butter and flour blended with milk. Put in but- 
tered pudding dish and bake in moderate oven until firm. 


—Miss Ida E. Millis, Guilford College. 


BAKED PEPPERS STUFFED 


6 sweet peppers 1 cup chicken, beef or other 
% eup rice or bread crumbs meat chopped fine 
1 onion 2 tomatoes 


Mince onion and add to rice, meat, chopped tomato and 
season with salt and pepper to taste. tuff peppers with 
mixture and put a little butter on top of each stuffed pepper. 
Stand upright in baking dish, pour around a little meat 
stock with fat in it and bake, basting frequently, until pep- 
pers are tender. 

—Mrs. Banner Davis. 


BANANA FRITTERS 


1 cup flour 1 egg 

2 tsp. baking powder % cup milk 

1 tbs. sugar 1 tbs. lemon juice 
% tsp. salt 3 bananas 


Beat. egg well and add milk. Combine with dry in- 
gredients sifted together. Add lemon juice and sliced ba- 
nanas. Drop by small spoonful into deep fat and brown. 
Take up on brown paper. Serve hot with following sauce. 


2 tbs. butter 2 tbs. cold water 
1 cup sugar 1 tsp. lemon flavoring or 
1 tbs. flour juice of % lemon 


2 cups boiling water 


Rub sugar, flour and butter together with cold water. 
Add boiling water and cook 2 or 8 minutes. Remove from 
fire and add flavoring. 

—Mrs. Jos. T. Weaver. 


SWEETBREAD PATTIES 


1 pair sweetbreads 1 cup cream 

2 ths. butter Five large mushrooms, or 

2 tbs. flour half as much canned 

% tsp. salt mushrooms as sweet- 

White pepper breads. . 
Cayenne 


gia 


CAROLINA COOKERY FROM QUAKER KITCHENS 


Sweetbreads spoil very quickly. Remove from paper at 
once, soak in cold water 10 minutes, and parboil 15 minutes. 
Add salt 5 minutes before they are done. Put them in cold 
water for 15 minutes, then remove the tough portions. Cut 
sweetbreads into small pieces and chop mushrooms fine. 
Make a white sauce of the butter, flour, seasoning and 
cream. Add the sweetbreads and mushrooms, and when hot 
serve in patty dishes or timbales. If desired, the mushrooms 
may be omitted and twice as many sweetbreads used. 
| —Mrs. F. R. Taylor. 


RED DEVIL ON TOAST 


1 can Campbell tomato Y% lb. chopped cheese 
soup 2 eggs, beaten separately 
1 can water 


Bring water and soup to a boil, then add cheese, yolks 
of egg and lastly fold in stiffly beaten whites of egg and 
serve on toast while very hot. 

—Mrs. S. H. Tomlinson. 


CREAMED PEANUTS ON TOAST 


2 cups milk 1 teaspoon cornstarch 

1 cup finely ground roasted 1 teaspoon onion juice 
peanuts % cup chopped stuffed 

1 teaspoon salt olives 


‘Canned pimentos, chopped green peppers cooked until 
tender, or cooked celery are equally as good as stuffed olives. 
Seald milk in the double boiler, reserving a tablespoon 
of cold milk to mix with the corn starch. Add with onion 
juice and other seasonings to the hot milk Let come to 
a boil and finish cooking over the double boiler. Add the 
peanuts the last thing before serving. Serve on toast. 
Good for a luncheon dish. 


BAKED BEANS 


1 pt. navy beans 1 cup water 
1% tsp. salt 1 tbs. molasses 
¥% |b. salt pork % 1% tsp. pepper 


Soak beans over night adding a little soda. In morning 
drain off water and cook in warm water gently until skins 


ae) ee 


CAROLINA COOKERY FROM QUAKER KITCHENS 


begin to burst. Drain off water, saving 1 cup. Add all 
other ingredients and bake in a slow oven for 5 hours. 
—Mis:; Belva Calloway. 


MACARONI AND KIDNEY BEANS 


1 cup macaroni % pt. cream tomato sauce 
1 tsp. salt 1 ean or 1 pt. cooked 
1 qt. water kidney beans 


(Meat substitute.) 

Break the macaroni into 1 inch pieces, cook in boiling 
salted water until macaroni is soft. When soft drain 
and pour a cup of cold water through it. 


Prepare a cream tomato sauce as follows: 


2 tbs. flour % cup of milk 
2 ths. butter 1% tsp. salt 
% cup strained tomato 


Heat the milk to scalding, rub butter and flour to- 
gether and pour slowly into hot milk. Set over flame and 
cook for five minutes. Add strained tomato, the 
macaroni, and kidney beans. When this is thoroughly heat- 
ed, drain into a vegetable dish and serve. 

—Mrs. F. R. Taylor. 


MACARONI 


% lb. macaroni 1 cup grated cheese 
2 cups. sauce for vegetable 2 cups buttered crumbs 


Break macaroni into 1 inch pieces. Cook in a large 
amount of boiling salted water; when tender pour into a 
colander and run cold water through it. Make the sauce, 
add the cheese and macaroni to it, and pour all into a 
buttered baking dish, cover with the crumbs, and bake 
until brown. —Mrs. F. R. Taylor. 


BAKED OATMEAL AND NUTS 


2 cups cooked oatmeal 1 tsp. vinegar 
1 cup crushed peanuts % tsp. pepper 
% cup milk 2% tsps. salt 


Mix together and bake in a greased pan 15 minutes. This 
is enough for five people. —Gov’t Bulletin. 


Leeheu 


; CAROLINA COOKERY FROM QUAKER KITCHENS 


CAKE 


When you see your cake light as eider down 
And each one done to a golden brown 

You'll wonder much as you eat, I wis 

If Hymettus honey was better than this.” 


WHITE FRUIT CAKE 


12 eggs (whites only) 

1% lb. flour 

1 lb. sugar 

% Ib. butter 

1 whole cocoanut 

1% |b. erystallized citron 

%4 Ib. crystallized orange 
peel 


% |b. crystallized lemon 
peel 

14 |b. almonds 

% Ib. butternut 

1 lb. crystallized pineapple 

% lb. erystallized cherries 

1 tsp. vanilla 

1 tsp. baking powder 


Cream butter and sugar together, add beaten whites 
ef eggs, milk and flour, then spices, then fruits rolled in 


flour. 


—Mrs. G. H. Kearns. 


SPICE CAKE 


2 cups brown sugar 
1 cup butter 

1 cup buttermilk 

3 cups flour 

4 eggs 

1% tbs. cinnamon 


1% tbs. cloves 

1 tsp. allspice 

Nutmeg 

1 tsp. vanilla 

1 tsp. soda dissolved in a 
little warm water 


Put together with boiling icing. 


—Mrs. G. H. Kearns. 


SPONGE CAKE 
(Easy, inexpensive and sure). 


38 eggs 
3 soupspoonfuls water 


1 cup sugar 
1 cup sifted flour 


Beat the egg whites stiff and dry, add half the sugar 


at intervals beating all the time. 


Beat egg yolks and water until stiff and lemon colored, 
then add half the sugar gradually beating all the time. 


L Spi. 


CAROLINA COOKERY FROM QUAKER KITCHENS 





Unite the mixtures, still beating and lastly fold in the 
flour. Bake in a well greased and floured pan, 45 minutes 
in a slow oven. 

—Miss Mary S. Paige 


GINGERBREAD 
1-3 cup Crisco % tsp. salt 
4% cup sugar 1 tbs. ginger 
% cup molasses 1 tsp. cinnamon 
2 ozs. chocolate, melted % tsp. cloves 
1 cup thick sour cream 1 tsp. soda 
2 cups flour 1 tsp. baking powder 


Cream Crisco, beat in sugar, molasses, chocolate and 
milk, then add other ingredients which have been previously 
well sifted together. 

: —Mrs. J. J. Haworth. 


SCRIPTURE CAKE 


4 1-2 cups 1st Kings, Chap. 4, 22nd verse; 1 cup Judges, 
Chap. 5, verse 25, last clause; 2 cups Jeremiah, Chap. 6, 
verse 20; 2 cups Ist. Samuel, Chap. 30, verse 12; 2 cups 
Nahum, Chap. 3, verse 12; 2 cups Numbers, Chap. 17, verse 
8; 2 tablespoons 1st Samuel, Chap. 14, verse 25; a pinch 
of Leviticus, Chap. 2, verse 13; 6 of Jeremiah, Chap. 17, 
verse 11; 1-2 cup Judges, Chap, 4, verse 19, last clause; 2 
teaspoons Amos, Chap. 4, verse 5. Season to taste with 
2nd Chronicles, Chap. 9, verse 9. 

—Mrs. Arthur Lyon. 


HALF POUND CAKE 


1 cup butter Y% tsp. mace 
1% cups flour 5 eggs 
3% tsp. baking powder 11-3 cup sugar 


% tsp. vanilla 


Cream butter thoroughly, add flour, baking powder and 
mace sifted together previously. Beat well. Select five 
eggs of uniform size. Beat separately. When yolks are 
beaten thick and lemon colored, add sugar. Combine mix- 
tures beating continuously. Beat whites of egg until stiff 
and dry, then fold into. Contrary to usual method when 
egg whites are added continue beating until mixture re- 


600 


CAROLINA COOKERY FROM QUAKER KITCHENS 





sembles thick hard sauce. Bake in a moderate oven. 
“Good Housekeeping,” tested and proved by 
—Mrs. H. I. Coffield. 


“OLD FASHIONED” POUND CAKE 


12 eggs ; Wt. of 11 eggs in butter 
Wt. of 12 eggs in pulverized Wt. of 10 eggs in flour 
sugar Lemon, vanilla and nutmeg 


Wash butter. Cream flour and butter together, using 
hand. Separate white and yolks of eggs. Beat sugar with 
yolks. Then add alternately the yolks and sugar and well 
beaten whites to butter and flour mixture. Bake slowly 
for about one and one-half hours. 

—-Mrs. C. F. Tomlinson. 


PATENT FLOUR 


10 lbs. flour 5 oz. cream of tartar 
83 oz. carbonate of soda 
Sieve well and use as required. Can be kept on hand 
and is very much better to use for cakes than self rising 


flour. Also makes delicious tarts. 
——-Mrs. Norman Fidler. 


TEA CAKES 
2-3 cup lard 1-3 cup buttermilk 
1 heaping cup brown sugar % tsp. soda 
1 egg 1% cups flour 


Cream first three ingredients together, then add but- 
termilk in which soda has been dissolved, add flour and 


roll thin and cut in shapes and bake in hot oven. 
—Mrs. E. T. Harmon. 


MOTHER’S RASPBERRY SANDWICH 


8 oz. butter 2 eggs 
3 0Z. sugar 6 oz. patent flour 


Cream the butter and sugar well together, beat eggs 
and stir well in the creamed butter and sugar, then add 
flour, if too stiff add a little milk and bake in a hot oven 
for about twenty five minutes. When cold cut open and 
spread with raspberry jam and sprinkle fine sugar over top. 

—Mrs. Norman Fidler. 


aa fw 


QUEEN CAKES 


3 ozs. butter 1 egg 
3 ozs. sugar 8 ozs. patent flour 
2 ozs. currants A little essence of lemon 


Cream the butter and sugar together, add the egg 
and patent flower and currants then flavoring, and cream 
to a thick cream with a little milk. Put one teaspoonful 
each in small greased tins and bake for twenty minutes in a 
moderate oven, top shelf. Makes 32. 

—Mrs. Norman Fidler. 


LUNCH CAKE 


% Ib. butter 1% Jb. raisins 
% lb. sugar 1% tsp. baking powder 
4 eggs 3 oz. ground almonds 
% |b. flour 3 OZS. sugar 


Cream half pound of butter and half pound sugar to- 
gether, add the four eggs gradually, then add raisins, flour 
and baking powder, mix the ground almonds and 3 ozs 
of sugar together separately and bind together with a little 
beaten egg. Grease a tin and put half the mixture in then 
put in the almond mixture spreading all over the mixture 
and cover with the rest of the cake mixture, and bake 
for two hours in a moderate oven, top shelf. This is de- 
licious. 

—Mrs. Norman Fidler. 


BRANDY SNAPS | 


3 oz. granulated sugar 1% oz. butter 
2 oz. flour 2% oz. syrup 
1 tsp. cold water 
Melt the butter, warm the syrup and mix altogether 
with cold water. Drop one teaspoonful for each cake, not © 
too close together, bake for ten minutes in a very slow 
oven, when finished curl up quickly with a peg. Grease the 
tin well. Makes 16 to 18 snaps. 
_—Mrs. Norman Fidler. 


DUMP CAKE 


1-4 cup melted butter. Break into it 2 eggs (in meas- 
uring cup), fill cup with milk. Dump into mixing bowl 


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Form CAC-13—Printed in United States 


Try This Cake Recipe 


DELICIOUS SWANS DOWN CAKE 


ries 


14. cupful butter, or substitute 3 teaspoonfuls baking powder 
1.cupful sugar 14 teaspoonful salt 
> cupful milk 1 teaspoonful vanilla = 
-, 2tupfuls SWANS DOWN CAKE FLOUR 3 egg whites de 


Cream butter, gradually add sugar, creaming mixture well. Sift flour once, measure, 
add baking powder and salt and sift three times. Add the flour and milk alternately to the 
creamed butter and sugar, beating batter hard between each addition of flour and milk. Add 
vanilla extract. Fold in the stiffly-beaten egg-whites and bake in a loaf or two layers in a 
moderate oven. Ice as desired. 


) Before attempting to make any cakes in this book, read this article. It may prevent a cake 
failure, thereby saving the waste of ingredients. These are the four most important steps 
in cake-making, and if followed carefully will help you to make really, good cake. 


SELECTING INGREDIENTS 


A good cake cannot be made with pooringredients. For the best results choose only the 
purest materials obtainable. Cake is a food that contains the most nutritive elements, such 
as eggs, butter, milk, sugar, flour, etc. Cake is more delicate than bread and needs a more 
delicate flour. This flour is Swans Down Cake Flour, soft, white, and velvety, made especially 
for cake and pastry making. Swans Down costs but a few cents more per cake and yet it 
insures against disappointment and costly cakefailures. Lighter, whiter, finer, better cakes 
if you use Swans Down. 


MEASURING 











i 


Allingredients called for in any good recipe must be accurately mixed and all measure- 
ments should be level. This is necessary in order to obtain the same results in each baking. 
The standard one-half pint measuring cup should be used and the recipe followed exactly. 


CAREFUL MIXING 


Itis necessary in successful cake-making that allingredients be perfectly measured and 
utensils and cake tins be ready before beginning to mix the cake. Always beat the shortening 
to a cream before adding any sugar. Add sugar gradually, creaming the mixture meanwhile. 
Add a little sifted Swans Down Cake Flour, with baking powder added, then a little milk and 
so on alternately until all the flour and milk are used. Beat the batter, never stirring, after each 
addition of flour and milk. Add flavoring. The stiffly-beaten egg-whites should be next 
goles in very carefully if recipe calls for same. Work quickly, but carefully, in mixing your 
cake, 


CORRECT OVEN HEAT 


The heat of oven for cake-making is of very greatimportance. There are some general 
guides for temperature which may be profitably observed. All thin layer, small cakes and 
cookies require a hot oven (350-400° F). Thick layer and cakes baked in a loaf require a mo- 
derate oven (325-375° F) while sponge cakes and angel cakes require a slow oven (250-300° F). 
Fruit cakes require even a slower oven (200-250° F). 


The helpful hints above are taken from ‘‘Cake Secrets,’’ an authoritative bookleton cake- 
making by Janet McKenzie Hill, editor of American Cookery Magazine. You are welcome 
to a copy full of original recipes, directions, illustrations—for 10c sent to Igleheart Brothers, 
Evansville, Indiana, Department C. I. Best grocers everywhere have Swans Down Cake 
Flour. If you cannot getit, write us. Use itin your cake and pastry making. 


Always use Swans Down Cake Flour in all cake recipes given in this book and elsewhere. 
[t insures lighter, whiter, finer cakes. 





without beating until you get all in, the following: 1 and 
1-8 cups flour, 1 cup sugar, 2 tsps. baking powder, the 
contents of measuring cup as above. Then beat thoroughly 
and bake. ; 

—Mrs. D. C. Maxfield. 


QUEEN OF CHOCOLATES 


1 cup sugar % cup butter 

1 cup milk 3 eggs (yolks) 

% lb. chocolate 2 cups flour 

Yolk of one egg % eup milk 

(Cook until thick) 1 whole nutmeg (grated) 
1 cup sugar 1 tsp. soda in little water 


Add above custard—last add whites of four eggs beat- 
en stiff. 


CARAMEL FOR FILLING 


3 cups brown sugar %4 lb. chocolate 
1% cups water % tsp. grated nutmeg 
% cup butter % tsp. vanilla 


% tsp. lemon juice 


MILAY’S CAKE 


1 cup butter 1 salt spoon salt 

2 cups sugar 1 cup milk 

3 cups flour 2 tsps. baking powder 
4 eggs 


Cream butter and sugar, adding yolks one at a time. 
Sift dry ingredients twice. Add alternately with milk and 
lastly fold in stiffly beaten whites of egg. Bake in a 


moderate oven. 
_—Mrs. .S., 8S. Wood. 


PRINCE OF WALES CAKE 


Black Part— 
1 cup brown sugar 1 cup chopped raisins 
% cup butter 1 tbs. molasses 
% eup sour milk 3 egg yolks 
2 cups flour 1 tsp. cinnamon 
1 tsp. soda dissolved in 1 tsp. nutmeg 
warm water % tsp. cloves 


Sood Bee, 


CAROLINA COOKERY FROM QUAKER KITCHENS 





White Part— 
1 cup flour % cup butter 
1% cup corn starch 1 cup sugar 
% cup sweet milk 1 tsp. baking powder 


3 egg whites 


Bake in layers and put together alternating color. Use 


3a boiled icing between layers. 
—Mrs, Allen Blair. 


SNOW BALLS 
1 cup white sugar 3 tsps. baking powder 
1 cup thick cream 1% tsp. almond flavoring or 
5 whites of egg any preferred flavoring 


2 cups flour 


Sift dry ingredients, add cream and fold in stiffly beaten 
egg whites and add flavoring. Bake in small well greased 


pans and cover with a plain white icing when cool. 
—Mrs. Allen J. Blair. 


SPICE CAKE 
% cup butter 3 cups flour 
1 cup sugar 1 tsp. soda 
3 eggs 1 tsp. baking powder 
1 cup buttermilk 1 tsp. cinnamon 
1 cup dark Karo syrup % tsp. ginger 


% tsp. cloves 


Mix like sponge cake. 
—Mrs. L. L. Farlow. 


CHOCOLATE CAKE 


2 cups brown sugar 1% cup hot water 

% pound of butter 2 cups pastry flour 
2 eggs % cup of buttermilk 
1 sq. of bitter chocolate 1 tsp. soda 


1 tsp. baking powder 


Sift sugar, and cream with butter, beat eggs well and 
add to the creamed sugar and butter. Dissolve the chocolate 
in the cup of hot water and add. Add the soda to the 
buttermilk, and baking powder to flour, sifting the flour 
three times. This will keep moist for days. 

—Miss Effie Cox. 


wp Gai 


CAROLINA COOKERY FROM QUAKER. KITCHENS 








WHITE CAKE 


2 cups sugar 1 cup sweet milk 
% cup butter 3 cups flour 
4 egg whites 3 small tsps. baking powder 


Beat butter and sugar to a cream, add milk and flour 
slowly. (Have baking powder well sifted thru the flour). 
Add beaten whites last of all. Flavor with bitter almond. 
If made right this is as nice as Angel Food. 

—Miss Effie Cox. 


WHITE CAKE 


7 eggs, the whites, beaten te 2-3 cup butter 
a stiff froth % cupful of milk 
2 cups sugar 2 tsps. baking powder 
3 cupfuls of flour 
Flavor with vanilla if desired. 
Bake in 3 layers or in a loaf. 
—Miss Cora E. White. 


WHITE CAKE RECIPE 
(Level Measurements Used) 


1% cups sugar 2% cups flour 

% cup butter and lard 4 egg whites 

1 cup sweet milk 1% tsp. vanilla 

2 tsp. baking powder % tsp. almond extract 


Process: Cream butter and lard, add sugar gradually 
stirring constantly. Mix and sift together flour and bak- 
ing powder. Add to the first mixture alternately with 
milk. Add vanilla and almond extracts and fold in whites 
of eggs beaten stiff and dry. Turn into well greased cake 
pans and bake fifteen minutes in moderate oven. Put to- 
gether with boiled frosting. —Mrs. A. C. Jones. 


ORANGE CAKE 


2 cups sugar 5 egg yolks 
4% cup butter 4egg whites _ 
2 cups flour % cup orange juice 


2 tsp. Royal baking powder’ Grated rind of 1 orange 


Filling and frosting: white of 1 egg beaten stiff, add 
alternately powdered sugar and orange juice until the juice 
of 1 large orange and 1-2 lemon has been used. It will take 
from 1 1-2 to 2 cups sugar. —Miss Mamie Farlow. 


BA 57 oe 


CAROLINA COOKERY FROM QUAKER KITCHENS 


STRAWBERRY SHORTCAKE 


2 eggs 2% tsp. baking powder 
1 cup sugar % tsp. salt 

% cup milk % tsp. vanilla 

2 cups flour % cup butter 


1 qt. strawberries 


Cream butter, add sugar and eggs well beaten, vanilla, 
milk, and flour, sifting it with baking powder and salt. 
Bake in 2 layers. Reserve 1 white of egg for meringue. 
Add 2 tbs. sugar. Place on top layer and brown. When 
cool, crush half the berries and put between layers. Garnish 
top with the remainder of the berries, and serve with plain 
or whipped cream. This will serve about 10 people plenti- 
fully. 

—Mrs. F. R. Taylor. 


POTATO CARAMEL CAKE 


2 cups sugar 1 cup mashed potatoes 
1 cup butter 1 cup chocolate 

4 eggs 1 cup nuts 

% cup milk 2 cups flour 


2 tbs. baking powder 


Cream butter and sugar thoroughly. Add beaten yolks, 
mashed potatoes, nuts. Sift flour and baking powder and 
add alternately with the milk. Last fold in stiffly beaten 
whites and bake in layers in a moderate oven. 

—Mrs. W. C. Johnson. 


NUT AND DATE CAKE 


2 pkgs. dates 1 cup flour 
2 cups chopped English 1 tsp. baking powder 
walnuts 1% tsp. vanilla 


1 cup sugar %4 tsp. salt 


4 eggs 


Put all’ dry ingredients in sifter and sift over chopped 
nuts and dates. Work together. Add yolks well beaten 
and mix. Add stiffly beaten whites and vanilla. Bake in 
slow oven fifty minutes. 

—Mrs. W. C. Johnson. 


nee {2 


CAROLINA COOKERY FROM QUAKER KITCHENS 








BROWN STONE FRONT 


2 cups sugar 1 cup buttermilk 
1 cup butter 3 eggs 

3 cups flour 2 tsp. soda 

1 cup boiling water 1 tsp. vanilla 


% square chocolate 


Dissolve chocolate in boiling water and let stand while 
following is being prepared. 

Cream together butter and sugar; add eggs well beaten. 
Then milk, chocolate and flavor. Sift together flour and 
soda. Add together ingredients. Beat thoroughly. Bake 
in layers. 

Filling— 1 cup butter 

2 cups sugar 1 cup milk 
Boil until thick. Remove from fire, add 1 tsp. vanilla. 


Beat until cool enough to spread. 
—Mrs. C. F. Allen. 


MORAVIAN SUGAR CAKE 


1% cup granulated sugar 1 cup mashed potato 
% cup lard 1 yeast cake 
2 eggs A little salt 


Cream sugar, lard and potato together, then add eggs 
well beaten and flour. Make up at night and let rise. 
In the morning make out in the tin and let rise again. 
Sprinkle top with brown sugar, small pieces of butter 


and cinnamon, and bake. 
—Mrs. W. A. Blair. 


HERMITS 
1 cup butter 1 cup raisins stoned and 
2 cups sugar cut up 
3 eggs 1 tsp. cinnamon 
3 tbs. milk 1 tsp. cloves 
3 cups flour 1% tsp. mace 
4 tsp. baking powder 1 tsp. nutmeg 


Cream butter, add sugar gradually, then raisins, egg 
well beaten and milk. Mix and sift dry ingredients and 
combine mixtures. Drop by spoonfuls on baking sheet. 

—Miss Farmer. 


seen (8) —— 


CAROLINA COOKERY FROM QUAKER KITCHENS 


JELLY ROLL 
3 eggs 2 level tsp. baking powder 
1 cup sugar % cup warm water 
1% eups pastry flour Flavoring 


Sift flour. Add baking powder. Beat whites stiff. Fold 
in sugar. Fold in beaten yolks. Add water, then flour 
lightly. Bake in long tin in hot oven. When done spread 
thickly with jelly and roll carefully in napkin. 

—Mrs. L. L. Farlow. 


ANGEL CAKE 


11 egg whites 1 tsp. cream of tartar 
1% cups sugar % teaspoon salt 
1 cup flour 1 teaspoon vanilla 


Beat whites of eggs until fro‘hy, add cream of tartar 
and continue beating till eggs are stiff. Then sift in the 
sugar gradually, fold in the flour mixed with salt and 
sifted four times. Add the flavoring. Bake forty-five 
minutes in pan not greased. 

When done do not try to take from pan, but stand up- 
side dewn till it drops out itself. 


Frosting for Angel Cake 


1 cup sugar 1-8 teaspoon cream of 
1-3 cup water tartar 
1 egg white 
Boil the water, sugar and cream of tartar till it forms 
a soft ball in cold water; pour in small stream on the 
egg white beaten stiff, heating as you pour; continue beat- 
ing until stiff and smooth. 
—Miss Mamie Farlow. 


APPLE SAUCE CAKE 


1 cup of Crisco or butter 2% cups flour 
1 tsp. allspice 1 tsp. cinnamon 
1 tsp. baking powder % tsp. nutmeg 
1 cup sour apple sauce % tsp. salt 

1 cup of nuts 1 tsp. soda 

1 2-3 cups sugar % cup raisins 


Cream butter and sugar thoroughly. Then add eggs 
without separating yolk from white. Mix soda with the 


CAROLINA COOKERY FROM QUAKER KITCHENS 





sauce then stir in a little at the time. Lastly add the 
raisins with nuts. ; 
— Miss Phebe Worth. 


PEANUT BUTTER COOKIES 


2 tbs. peanut butter 1 tsp. baking powder 
2 tbs. butter % tsp. salt 

1-3 cup sugar %4 cup flour 

1 egg 3 tbs. sweet milk 


% tsp. lemon flavoring 


Beat egg and sugar well, add butter and peanu. but- 
ter, then milk and dry ingredients sifted together alter- 
nately, flavor and drop by teaspoonfuls, not too close 
together on a baking sheet and brown slightly. 

—Mrs. Walter White. 


SUNSHINE CAKE 


8 eggs 1 tsp. cream of tartar 
1 cup sugar 1 tsp. lemon or orange 
1 cup flour extract 


Beat whites of eggs stiff and dry, add sugar gradually 
and continue beating. Then add yolks of eggs beaten until 
thick and lemon color, add extract. Cut and fold in flour, 
which has been sifted with cream of tartar. Bake in an 


unbuttered angel food pan. 
—Miss Martha R. Taylor. 


DOUGHNUTS 
5 eggs 6 tbs. melted fat 
1% cups sugar 1 tsp. salt 
1 cup milk 2 tsp. baking powder 


Mix eggs and sugar until light. Add fat, milk, salt 
and flour enough to make stiff enough to roll. Fry in 


deep fat. 
—Mrs. J. W. Clinard. 


NUT LOAF 
1 egg, beaten separately 1 cup pecan meats, chopped 
2 cups sugar 2 cups sifted flour 
1 eup milk 1 lb. raisins 
1 tsp. salt % cup flour additional for 
2 tsps. baking powder flouring nuts and raisins 


ee 


CAROLINA COOKERY FROM QUAKER KITCHENS 


Add sugar gradually to beaten yolk of eggs, then dry 
ingredients sifted together alternately with milk, next the 
floured nuts and raisins and last fold in beaten white of egg. 


Bake about one hour in a slow oven, in well greased pan. 
—Mrs. E. H. Morris. 


CHRISTMAS CAKES 


% oz. salt 
1% oz. each of cloves, all- 
spice, cinnamon, ginger. 


Flour 


Mix all ingredients. Add enough flour to make a stiff 


dough. Roll thin. Bake in moderate oven. 
—Mrs. A. M. Briggs. 


1 qt. of molasses 


1 Ib. brown sugar 
1 pt. good lard or butter 


16 oz. soda 


TEA BARS 
2 eggs % cup of nut meats 
1 cup sugar 1 tsp. of vanilla 
2 sq. Baker’s chocolate 


% cup of flour 
6 tbs. butter 


Melt together the chocolate and butter. Beat eggs 
well. Add sugar and other ingredients. Beat well together. 


Bake slowly in greased pan. 
—Miss Florence Blair. 


GRAHAM COOKIES 
(Good for constipated children). 


% cup butter 1% tsp. baking powder 
1 cup Graham flour %4 cup sugar 
% tsp. salt 1 egg 
Sift dry ingredients, cut in the butter. Add egg and 
mix. If too stiff add a few drops of milk. Roll very thin 


and cut in rounds and bake. 
—Mrs. F. R. Taylor. 


DATE BARS 


1 cup sugar 1 cup dates 
1 cup flour 


3 eggs 
1 cup chopped walnuts 1 tsp. baking powder 


Beat eggs until very light, add sugar gradually, beat- 
ky {3 


CAROLINA COOKERY FROM QUAKER KITCHENS 
ing until light. Add flour, baking powder, dates and nuts 
stirring carefully. Bake in shallow pans. 
—Mrs. David J. White. 


CRISP GINGER SNAPS 


1 pt. molasses % tsp. salt 
% cup butter 1% tsp. soda 
1 tsp. ginger Flour enough to make a 
% tsp. cloves stiff dough 


Boil molasses, add butter and spices and soda which 
has been dissolved in a little water. Let cool then stir 
in flour to make a stiff dough. Roll very thin, cut and 
bake in a quick oven. 

= Mrs dy) De Cox. 


OAT MEAL COOKIES 


2 eggs, well beaten % tsp. soda 

% cup of lard or butter 2 cups flour 

1 cup sugar 2 cups oatmeal 

2 tsp. cinnamon 1 cup chopped raisins 


Mix well and drop from spoon on buttered pans. 
—Vvre. J. Cy Hill. 


BROWN SUGAR COOKIES 


2 cups brown sugar 1 tsp. vanilla 

1 cup lard % tsp. salt 

2 eggs 2 tsp. baking powder 
2 tbs. water 1 tsp. soda 


3% cups flour 


Cream sugar and lard, add well beaten eggs and other 
ingredients. Knead dough well. Roll thin, cut in small 


eakes and bake in quick oven. 
—Mrs. D. H. Parsons. 


SCOTCH OAT CRACKERS 


2% cups rolled oats 1% tablespoons fat 
% cup milk % teaspoon soda 
% cup molasses 1 tsp. salt 


Grind or crush the oats and mix with the other ma- 
terials. Roll out in a thin sheet and cut in squares. Bake 


Sere, 


CAROLINA COOKERY FROM QUAKER KITCHENS 


for 20 minutes in a moderate oven. Makes 3 dozen crackers. 
—Gov’t Bulletin. 


JAPANESE CAKE 


2 cups sugar % cup sweet milk 
1 cup butter 6 eggs 
3 cups flour 2 tsp. baking powder . 


Cream together butter and sugar, add milk, then the 
egg beaten separately. Sift together flour and baking pow- 
der; add the other ingredients and beat thoroughly. 

Divide this and to one half add 


1 cup raisins 1 tsp. cloves 
% cup nuts 1 tsp. cinnamon 
2 tbs. melted chocolate 1 tsp. mixed spices 
Bake in layers. 
Filling 


One can shreded cocoanut, the juice and grated rind 

of two lemons, 1 1-2 cups sugar, 1 cup boiling water, 2 

tablespoonsful cornstarch. Boil until thick, cool and spread. 
—Mrs. C. F. Allen. 


SUNSHINE ICING 


4 egg yolks 1 tsp. orange extract 
1 cup water 2 cups sugar 


Boil sugar and water until it spins a thread. Beat 
gradually into beaten egg yolks. Add flavoring and beat 
until of right eonsistency to spread. 

—Mrs. Luther Barker. 


SIMPLE WHITE ICING 


2 cups confectioner’s 4% tsp. vanilla or pre- 
sugar (XXXX) ferred flavoring 
Boiling water 
Pour boiling water a very little at a time on sugar. 
stirring well to remove all lumps. When right consistency, 
add flavoring and spread at once on cake. This is the 
easiest and surest icing, I know. Care should be taken 
not to add too much water, but if you have done so, merely 
add more sugar. 
—Mrs. H. A. White. 


Ae 


CAROLINA COOKERY FROM QUAKER KITCHENS 


DESSERTS 


Though we eat little flesh and drink no wine, 
Yet let’s be merry; we’ll have tea and toast; 
Custards for supper and an excellent host 
Of syllabubs and jellies and mince pies 

And other such ladylike luxuries. 


—Shelly. 
QUEEN’S PUDDING 
1 pint of milk 2 eves 
1% pint of bread crumbs 1 cupful of sugar 
2 lemons 


Soak the crumbs in the milk, add the grated lemon 
rind, 1-2 the sugar and the egg yolks. Bake in a moderate 
oven, until set, let cool slightly. Make a meringue of. the 
egg whites and the rest of the sugar, pile on top roughly 
and bake till brown. —Mrs. T. A. Sykes. 


Sauce for Queen’s Pudding 


Make a hard sauce for it as follows: One cup light- 
brown sugar, half cup butter, half grated rind as the 
juice of one lemon; beat until very lght. 

—Miss Elva J. Blair. 


LEMON CURD 


8 cups of sugar 6 eggs 
4 ozs. butter 4 lemons 
Put butter in top of double boiler, when melted add the 
sugar, then the strained juice and rind of lemons, beat the 
eggs well, and add to the mixture, stir until thick as honey. 
This keeps well, if tightly covered. 
—Mrs. T. A. Sykes. 


DATE PUDDING 


1 gt. sweet milk 4 tbs. instant Tapioca 
%% cup sugar 1 cup chopped dates 
2 eggs 


baalotg fs 


CAROLINA COOKERY FROM QUAKER KITCHENS 








Cook first three ingredients for 10 minutes in a double 
boiler, add dates and beaten egg yolks and cook 5 minutes 
longer. Stir in stiffly beaten whites of eggs just before 
taking off the fire. Serve with whipped cream. 

—Mrs. Samuel Hodgin. 


DAINTY CHOCOLATE CUSTARD 


% cup grated chocolate 4 egg yolks 
4 cups milk 1 tsp. vanilla 
1 cup sugar Pinch of salt 


Put chocolate and 1 cup of the milk into a double boiler 
and cook until smooth, then add remainder of the milk. 
When hot, pour over the sugar which has been mixed with 
the egg yolks. Return to the double boiler and cook until 
it thickens. Stir occasionally. Add vanilla and pour into 
individual glass dishes. Serve with meringue made with 
the whites of the eggs and 4 tbs. sugar, or top with whip- 
ped cream. 

—Mrs. F. R. Taylor. 


ICE CHEST DESSERT 


% Ib. butter 1 cup broken pecans or 

1 cup sugar % cup pecans and % 

3 eggs cup black walnuts 

% large cake chocolate 1 doz. lady fingers 
melted 1% doz. cocoanut maca- 

1 tsp. vanilla roons 


Beat butter very light and beat in sugar, then add egg 
yolks well beaten, chocolate, nuts and vanilla and lastly 
whites of eggs beaten very stiff. Line a mold with lady fin- 
gers and pour chocolate filling into it and top with maca- 
roons. Set in refrigerator and when molded turn out on a 
platter and cover with whipped cream. 

—Mrs. J. Van Lindley. 


APPLES IN BLOOM 


8 red apples of uniform 1 orange, grated rind 
size and juice 
1 cup sugar 
Boil apples in water, to surround apples half way, turn- 
ing apples frequently. Boil slowly so they will not break 


Pray | 51 


CAROLINA COOKERY FROM QUAKER KITCHENS 








up. When done remove carefully and take off skin leaving 
as much of inside red bloom as possible. It may be scraped 
off the skin and spread over the apples like rouge, if the 
skin comes off too thick. Add sugar and orange juice and 
rind to water and cook until it almost jellies. Then pour 
over the apples in dish you will serve them in. Serve cold. 
—Miss Farmer. 


BAKED APPLE RINGS 


Select firm, perfect apples, core, and cut so as to make 
two rings of each apple. Place in agate or porcelain or 
glass baking pan, and cover with brown sugar. Then pour 
over either cranberry or strawberry sauce. Add a very 
little water and bake in oven until tender. They are very 
pretty decorated with marshmallows and orange rind, cut- 
ting with wet scissors, the marshmallow for the petals of 
a daisy and using the orange rind for the center. 

—Mrs. E. T. Harmon. 


MARSHMALLOW PUDDING 


1-3 Ib. marshmallows 42 tbs. gelatine ~ 

% cup pecans 1 tbs. cherry juice 

1% cup maraschino cherries % cup sliced pineapple 

% pint cream Pineapple may be omitted 


Soak gelatine in cherry juice 10 minutes. Dissolve 
with one tablespoon boiling water by placing in a cup set 
in hot water. Pour over cream which has been previously 
whipped, stirring carefully to keep gelatine from lumping. 
Sprinkle in marshmallows, cut in small pieces, nuts and 
fruits, also chopped in bits. Pour into a wet mould and 
set on ice and stiffen. Serve with 1-2 pint of cream, whip- 


ped. This will make eight generous servings. 
—Mrs. Jos. T. Weaver. 


, CUSTARD 


1 pt. milk 6 1 cup cold water 
1 box granulated gelatine 3 eggs separated 
| 3% cup sugar | 
Soak gelatine in cold water, scald milk in double boiler, 
add soaked gelatine and stir well, then add egg yolks well 


pay |p 


CAROLINA COOKERY FROM QUAKER KITCHENS 











mixed with sugar. Cook about two minutes longer, stirring 
constantly. When cool add well beaten whites of eggs and 
1 tsp. vanilla. Chill thoroughly before serving. 

—Mrs. Bertha Sheets. 


MOCK WHIPPED CREAM 


1 large sour apple 1 egg white 
1 cup sugar Vanilla 
Peel apple and grate fine. Add sugar as soon as pos- 
sible so apple may not turn dark. Beat white of egg very 
stiff and then combine the two beaten mixtures. The longer 
you beat the white of egg the more this resembles whipped 
cream. Add vanilla to taste. 
—Mrs. Bertha Sheets. 


PRUNE WHIP 


1 lb. prunes 3 egg whites 
2 ths. sugar 
Cook prunes until tender, and mash fine. Beat egg 
whites very stiff, adding sugar gradually at end. Then 
whip in mashed prunes. Chill and serve with cream. 
—Mrs. Bertha Sheets. 


CANTALOUPE ICE CREAM 


1 qt. whole milk 1 qt. rich, finely flavored 
1% cups sugar cantaloupe 
3 eggs 

Heat milk in double boiler. Beat sugar and eggs to- 
gether until light. Add to milk. Let cool and turn into 
freezer. When partly frozen add cantaloupe. Finish freez- 
ing. Pack and let stand a while to ripen before serving. 

—Mrs. J. W. Clinard. 


DEWBERRY ICE CREAM __ 


1 pint whole milk 1 tbs. flour 
2 eggs % pint berry juice 
1 cup sugar % pint cream 


Put milk and sugar in double boiler to scald, separate 
eggs, beat yolks lightly and flour and beat smooth, adding 
a little cold milk to thin. Stir this into the scalded milk, 


—78— 


CAROLINA COOKERY FROM QUAKER KITCHENS 





let thicken and then remove from the fire and strain thru 
wire strainer. Have the whites of eggs beaten stiff, add 
a spoonful of sugar and add this to the custard while hot. 
Let cool and then add the half pint of cream and freeze. 
When it begins to freeze, add the berry juice, finish freez- 
ing, pack and set aside for an hour or so before serving. 
The juice of a lemon added to the berry juice improves the 


flavor. 
—Miss Effie Cox. 


GRAPE ICE CREAM 


2 cups cream 2 cups sugar 
1 cup whole milk 1 cup grape juice 
Freeze in usual way, pack for 3 hours before serving. 
The cream will be well flavored and tinted a pretty violet. 
—Mrs. F. R. Taylor. 


PINEAPPLE SHERBET 


Dissolve 1 box of gelatine in a little cold water, add 
i 1-2 quarts of boiling water, juice of 2 lemons, 2 cups 
sugar, and strain. Add 1 large can of grated pineapple, 
the whites of 3 eggs without beating them, and when the 


mixture cools, freeze as ice cream. 
—Mrs. Walter White. 


TRIFLE 
Sponge cake Cocoanut biscuits 
Raspberry jam (macaroons) 
Raspberry jelly Cold custard 


Whipped cream 


Spread four pieces of sponge cake with raspberry jam 
and place in bottom of glass dish, break up cocoanut bis- 
cuits and sprinkle over, pour over jelly and place in cool 
place to set, when set put over custard and before using 
cover with whipped cream and decorate with angelica and 
jelly, or cherries. This is a very pretty party dish and may 
have coins or small silver trinkets put in. It is nicely 
flavored by soaking the sponge cake with pineapple juice, 
then cutting the pineapple in small pieces and putting in 
with the cake and biscuits before covering with jelly. 


_705— 


CAROLINA COOKERY FROM QUAKER KITCHENS 








Egg Custard for Trifle 


2 eggs 1 pint of milk 
1 oz. of sugar 
Boil milk and sugar together, beat the eggs, add them 
gradually to the milk and stir until it thickens. 
—Mrs. Norman Fidler. 


PRUNE SOUFFLE 


1 lb. prunes 1 cup sugar 
11 egg whites 

Wash prunes and put in enough water to cook until 
very tender. Remove seed and chop prunes until very fine. 
Stir in the sugar and then the whites of the eggs which 
have been beaten very stiff. Turn into a buttered baking 
dish and bake until a very delicate brown in a slow oven, 
as it scorches quickly. Serve with whipped cream flavored 
and sweetened to taste. 

—Mrs. Arthur Lyon. 


LEMON SPONGE 


1 oz. of corn starch 2 oz. of sugar 
% pint of milk Rind and Juice of 1 lemon 
% pint of water % oz. of butter 

1 egg 


Blend corn starch with a little cold milk until smooth, 
boil the remaining milk and water and pour on to corn 
starch, return to pan and add the rest of the ingredients, 
then whip the white of the egg and pour into mould to 
cool. 

—Mrs. Norman Fidler. 


INDIAN PUDDING 


4 cups milk (whole 4 tsp. salt 
or skim) 1 tsp. ginger 
“4 cup corn meal ; 1-3 cup molasses. 


Cool milk and meal in a double boiler 20 minutes; add 
molasses, salt, and ginger. Pour into buttered pudding dish 
and -bake two hours in a slow oven, or use your fireless 
cooker. Serve with milk. This makes a good and nourish- 
ing dessert. Serves six. —Gov’t. Bulletin. 


ey; Ts 


CAROLINA COOKERY FROM QUAKER KITCHENS 








LEMON ICE 
1 cup lemon juice and 4 cups water 
grated rind 2% cups sugar 


Make a syrup of sugar and water and when cold add 
lemon and freeze. 
—Miss Stella Anderson. 


ORANGE PUDDING 


6 oranges 1 tbs. corn starch 
3 ths. sugar 2 ege yolks 
1 pt milk 2 eggs whites 


1% tsp. butter 

Peel and slice oranges into a deep pudding dish and 
sprinkle with sugar. 

Seald milk in double boiler, add corn starch dissolved 
in cold milk, add gradually to egg yolks and sugar well 
beaten, return to fire and cook until thick, adding butter. 

Cool slightly and pour over oranges. Beat whites of 
eggs stiff add two tbs. sugar, cover pudding and brown 
slightly. 

—Mrs. J. E. Paige. 


BISQUE TARTONI 


3 eggs % cup of strong coffee 


% cup white sugar 1 pint of cream 
1 dozen macaroons 


Boil sugar and coffee together until it strings from 
the spoon. Add to the well beaten eggs. Whip the cream 
stiff and add to eggs, etc. roll macaroons until fine anl 
line mould with them. Then put a layer of cream and 
layer of macaroons until mould is filled. Pack in ice and 


salt for several hours. 
—-Mrs. O. E. Mendenhall. 


BROWN BETTY 


3 cups apples (chopped) % tsp. nutmeg 
2 cups buttered crumbs % tsp. cinnamon : 
% cup brown sugar % lemon, juice and rind 


1% cup of water 
Melt two tablespoonsful butter and add the crumbs, 
Mix well. Pare, core and chop the apples. Mix together 
the sugar, spice and grated lemon rind. Arrange the food 
in a baking dish in layers, putting one half the spice mix- 
exe: 9 b= 


CAROLINA COOKERY FROM QUAKER KITCHENS 





ture on each layer of apple. Add the lemon juice and 
water before the top covering of crumbs. Cover and bake 
in a moderate oven until the apples are soft. Uncover and 
allow the crumbs to brown. 


PUDDINGS 


The proof of the pudding is in the eating. 


—Cervantes. 
ENGLISH PLUM PUDDING 
2 lbs. bread crumbs 2 lbs. sugar 
2 lbs. beef suet 2 Ibs. eggs (16) 
2 lbs. seedless raisins 4 ozs. flour 
2 lbs. seeded raisins 1 lb. chopped nuts 
2 Ibs. currants Salt and spices to taste 


2 Ibs. mixed candied peel Boil 7 to 9 hours. 

Soak the bread crumbs in sweet milk, add the fruit, 
and the well beaten eggs, and mix thoroughly. 

Grease some bowls with the skins of the suet, and fill 
with the mixture, cover with paste of floux and water, 
which helps to keep the flavor, then cover with several 
thicknesses of cloth, and tie down very firmly. Boil from 
7 to 9 hours, then remove the cloths, but not the crust, 
let them get quite cold. then cover again with clean dry 
cloths, and store until needed. 

English sauce to serve with the pudding is made as fol- 
lows: Stir a very little flour with cold water, and add 
to boiling water, according to quantity needed, thoroughly 
cook, and strain, then make rich with brown sugar, spices 
and butter. 

—Mrs. T. A. Sykes. 


PLUM PUDDING 


1 cup suet, chopped fine 1 cup milk 
and saltea or 1 cup 2 tsp. cream of tartar 
butter 1 tsp. soda 
[ eatfe nurelaas oo. % tsp. each cloves, cin- 
2 cups flour namon and nutmeg 


2 cups raisins 
Steam 3 hours in well greased tins, filling about 2-3 
full. This is right size to steam in a 5 Ib. lard pail. 


Ancestral rule in family of Mrs. J. E. Paige. 
SECT et 


CAROLINA COOKERY FROM QUAKER KITCHENS 





SWEET POTATO PUDDING 


1 pt. sweet potato, grated 4 eggs 
1 pt. whole milk 1 ths. sugar 
% tsp. cinnamon 


Bake slowly one hour. 


RICE PUDDING 


2 qts. milk % tsp. nutmeg or 1 tsp. 

4% cup raw rice vanilla 

% cup sugar or more % eup chopped raisins, 
if desired 


Cook in slow oven and when a light brown crust forms 
stir down each time until the pudding is done.{ Cook about 
two hours). 

—Mrs. Anna Tomlinson. 


RICE PUDDING 


2 cups boiled rice 1 cup of milk 
1 cup raisins Salt 
2 yolks of eggs Sugar to taste 


Mix all together, adding a little butter and cook slowly. 
Beat egg whites and put over this. Set back in oven and 


brown slowly. 
—Mrs. L. L. Farlow. 


PERSIMMON PUDDING 


Half gallon persimmons capped, mashed and thinned in 
1 1-2 pints water. Strain through cloth or strainer. 
Add to the batter: 


3 eups sifted flour 3 eggs, well beaten 
1% cups sugar 2 cups sweet milk 
1 grated sweet potato, % tsp. soda 

size of pint cup 1 level tspe salt 


1 tbs. melted butter 
Flavor with vanilla and nutmeg. Bake in slow oven 


until brown and set. Cut in squares and serve with whip- 


ped cream and nuts. 
—Mrs. S. Halstead Tomlinson. 


upiie 


CAROLINA COOKERY FROM QUAKER KITCHENS 





PERSIMMON PUDDING 


% gal. persimmons, mash- 2 cups. brown sugar 


ed and strained 1 tsp. soda 

1% pts. sweet milk 1 tsp. ginger 

8 heaping cups sifted 1 tsp. cinnamon 
flour Pinch salt 


Bake in slow oven until rich brown and firm. 
—Mrs. A. S. Parker. 


PERSIMMON PUDDING 


% gal. persimmons 4 or 5 eggs 
1 qt. sweet milk 1 cup buttermilk 
1 pt. brown sugar 1 large sweet potato, 
1 cup butter grated 
% cup corn meal 1 tsp. lemon juice 
1% pts. flour 2 tsp. cinnamon 

2 tsp. soda 


Mash persimmons and strain into milk. Mix remaining 
ingredients with this and bake one hour in moderate oven. 
—Mrs. J S. Worth. 


PERSIMMON PUDDING 


% gal. persimmons 1% tsp. cinnamon 
1 pt. milk 1 tsp. ginger 

1% cups bread crumbs 1 tsp. vanilla 

1 cup grated sweet potato 2 tsp. baking powder 
¥% cup butter 1 tsp. soda 

1% cups sugar 1 tsp. salt 

3 eggs 8 cups flour 


Wash persimmons thoroughly and mash through a col- 
ander. Add milk, grated sweet potato, bread crumbs, sugar 
and eggs beaten until light, then flavoring. Add dry in- 
gredients sifted together and butter. Bake two hours in 
a moderate oven. 

—Mrs. L. L. Farlow. 


PERSIMMON PUDDING 


% gallon good ripe per- 2 teacups of sugar 
simmons Butter size of egg 

% gal. sweet milk 1 level tsp. of soda 

1 large sweet potato 1 level tsp. salt 

2 eggs Flour 


gate = 


CAROLINA COOKERY FROM QUAKER KITCHENS 





Mix persimmons and milk together and run through 
colander. Add potato grated, eggs well beaten, sugar, but- 
ter, soda, salt and flour to make a batter not quite as thick 
as cake batter. Pour in a well greased biscuit pan. Bake 
one hour in moderately hot oven, or until it has brown 
crust on top and the juice in it boils up clear like water 
around the edges of pan. 

—Mrs. A. M. Briggs. 


CAROLINA COOKERY FROM QUAKER KITCHENS 


Then thanks for thy present! none sweeter or better 
E’er smoked from an oven or circled a platter. 

Fairer hands never wrought at a pastry more fine 
Brighter eyes never watched o’er its baking, than thine! 
And the prayer which my mouth is too full to express 
Swells my heart that thy shadow may never be less 
That the days of thy lot may be lengthened below, 
And the fame of thy worth like a pumpkin vine grow, 
And thy life be as sweet and its last sunset sky 
Golden tinted and fair as thy own Pumpkin-pie! 


—J. G. Whittier. 
PUMPKIN PIE 
14% cup stewed pumpkin 2 eggs 
1% eup milk % tsp. ginger 
34 cup sugar 14 tsp. vanilla 


1% tsp. salt 
Mix the dry ingredients with the pumpkin and the 
eggs, slightly beaten, add vanilla and milk. Bake in a 


deep pie pan; use plain pastry. 
—Mrs. F. R. Taylor. 


PUMPKIN PIE 


1 qt. rich milk 2 cups sugar 
3 cups cooked and Butter size of an egg 
strained pumpkin 4 eges, beaten separately 


Spices as desired 
Mix all but eggs, then add well beaten yolks and lastly 
fold in stiffly beaten whites. Make a rich pie crust and 


beke in a single crust. This will make two pies. 
—Mrs. A. M. Briggs. 


PLAIN PASTRY 


2 cups flour 1 tsp. salt 
% tsp. baking powder 2-3 cup shortening 
Ice water 


Method: Sift flour, baking powder and salt together. 
Tee 4° es 


CAROLINA COOKERY FROM QUAKER KITCHENS 











Cut in shortening with two knives. Add only enough water 
tc hold ingredients together. Do not knead. Sufficient 
quantity of pastry for 16 chess pies. 

—Mrs. A. C. Jones. 


FRENCH TARTS 


Half fill tart shell of puff paste with orange marma- 
lade then add half a canned peach and cherry on top. Bake 
in a quick oven and pour over a little boiled down peach 
syrup. 

Fill a baked tart crust with finely cut cooked apples 
seasoned with 1-2 tsp. grated lemon peel and tbs. lemon 
juice, pour over a boiled custard and add a little nutmeg. 


APPLE TART 


Fill pie crust with sliced or diced tart apples, add 
thin sliced citron, butter, sugar and a but of surrant jelly. 

Pour over any tart a reduced syrup colored if you 
like, to make a glaze. 


CHEESE STRAWS 


1 tbs. butter % tsp. salt 

2-8 cup flour 1% tsp. white pepper 
1 cup fresh bread crumbs Cayenne 

1 cup grated cheese 2 tbs. milk or water 


Mix flour and seasoning. Cream butter, add other in- 
gredients. Roll one fourth thick. Cut one fourth inch 
wide and four or five inches long. Bake until brown in 


a moderately hot oven. 
—Mrs. F. R. Taylor. 


CHOCOLATE PIE 


3 eggs, (separated) 1 cup sweet milk 
2 Pees sugar 6 tbs. grated chocolate 
2 tbs. flour 1 tbs. butter 


Cream butter, add sugar, egg yolks, flour, chocolate 
and milk. Spread in rich pie crust and bake, then add 


meringue and brown delicately. 
—Mrs. Arthur Lyon. 


ae), ta 


CAROLINA COOKERY FROM QUAKER KITCHENS 





LEMON MERINGUE PIE 


1 cup water 3% tsp. corn starch or 
1 cup sugar flour 
2 eggs or 3 eggs and Pinch of salt 


less corn starch 

Boil water, sugar and corn starch together for 5 min- 
utes then add egg yolks, lemon juice and rind and salt. 
Let it all thicken together in double boiler, then cool slight- 
ly and pour into a previously baked crust. Cover with 
a meringue made by beating the whites of eggs stiff and 
folding in 2 tbs. sugar. Brown slowly in oven. 

—Mrs. Banner Davis. 
Chocolate pie made same as this lemon pie but sub- 


stitute 1-4 eake chocolate for lemon. 
—Mrs. J. Van Lindley. 


PUMPKIN PIE WITH COCOANUT 


1 cup stewed pumpkin 1 tsp. nutmeg 

% cup brown sugar % eup melted butter 

% cup sweet milk 2 eggs, beaten separately 
1 tsp. cinnamon % cup grated coocanut 


Mix all ingredients except whites of eggs, pour into 
erust and bake. Then cover with a meringue of egg whites 
stiffly beaten and with 2 tbs. white sugar folded in and 


brown delicately. 
—Mrs. C. M. Hauser. ° 


APPLE-LEMON PIE 


% cup chopped apples % eup rolled cracker 
1 cup sugar crumbs 

1 beaten egg 2 tbs. lemon juice 

1 tsp. melted butter Grated rind of 1 lemon 


Add sugar to apple. Then add beaten egg, cracker 
crumbs, lemon juice, grated rind and butter. Bake in two 


pie crusts. 
—Mrs. Martha Blair. 


STRAWBERRY PIE 


1 cup sugar 2 tbs. melted butter 

1 cup milk i% tbs. melted butter 

2 eggs 1 cup ripe strawberries 
Vanilla 


Bone 


CAROLINA COOKERY FROM QUAKER KITCHENS 





Rub sugar and flour together until smooth. Add but- 
ter and egg yolks. Beat until light. Add milk. Bake on 
rich pastry crust. While this is baking let strawberries 
stand in one-fourth cup powdered sugar. When custard 
is done, put berries on top. Cover with meringue made 
from egg whites and brown lightly. 

—Mrs. J. W. Clinard. 


SWEET POTATO CUSTARD 


1 egg 1 cup sugar 
1 medium sized baked 1 cup cream 
potato 1 pt. new milk 
% tsp. salt 

Beat the egg, add the sugar, then the potato well 
mashed and the cream. Beat well and thin with th milk. 
Bake in one crust. Will make two pies. 

Mrs. A. E. W. Peele. 


SWEET POTATO PIE 


1 pt. boiled sweet potato, 1 cup cream 
put through a sieve 2 well beaten eggs 
2 cups sugar Nutmeg to taste 
Mix well and bake slowly in one crust. 
—Mrs. A. M. Briggs. 


KENTUCKY PUDDING 


38 eggs 1 tbs. corn starch 
2 cups sugar 1 pt. milk 
Butter size of an egg 1% tsp. lemon extract 


Pinch of salt 
Beat eges very light, add sugar then milk and corn 
starch moistened with a little of the milk, lastly the but- 


ter melted. Flavor. Bake in crust. This will make two pies. 
—Miss Cora E. White. 


PINEAPPLE PIE 


4 eggs 2 tbs. flour : 
144 cups sugar 1 small can grated pine- 
2-3 cup water apple 


Beat egg yolks, add sugar and beat well, add flour, 
mix, add water and pineapple. Line two pie pans with rich 


<p Ge- 


CAROLINA COOKERY FROM QUAKER KITCHENS 


pastry, pour on the mixture above, cook till it is well set. 
Cover with meringue made of beaten egg whites and four 
level tablespoons of sugar, brown slowly in oven. 


—Mrs. Walter White. 


BUTTER SCOTCH PIE 


1 cup brown sugar 3 tbs. flour 
2% tbs. butter 


1 egg yolk 
14% cups milk 


Brown sugar and butter, add other ingredients which 
have been well mixed, stir, and allow to cook until smooth. 


Cool slightly and pour into previously baked crust. Cover 


with meringue made of the white of the egg and 2 tbsp. 
sugar. Place in oven to brown. 


The pastry may be made as follows: 


1% cups flour 4 tbs. lard or snowdrift 
% tsp. salt Cold water 


Mix dry ingredients, cut in the lard, add enough cold 
water to make a stiff dough. 


—Mrs. F. R. Taylor. 
CHOCOLATE PIE 


3 eggs Vanilla 
1 cup sugar 1 heaping tbs. flour 
4 tbs. cocoa 


1% cups sweet milk 
1 tbs. butter 
Mix sugar, flour and cocoa. Add yolks of eggs and 
milk. Cook in double boiler until thick. Add butter and 
Bake pastry and fill with the mixture. When cool 
cover with meringue made of the whites of three eggs and 
one half cup of sugar. Brown in a slow oven. 


—Mrs.. David White. 


vanilla. 


LEMON PIE 
Yolks of 4 eggs 1% cups new milk 
1 cup sugar 1 tbs. butter 
1% tbs. corn starch 


Juice and grated rind of 
1 large lemon 


Mix corn starch with little milk. Beat eggs and add 
sugar, milk, corn starch, lemon juice. Melt butter and add. 


Bat 


CAROLINA COOKERY FROM QUAKER KITCHENS 





Use whites of eggs with one-half cup of sugar for meringue. 
—Mrs. Josiah White. 


COCOANUT CUSTARD PIE 


3 eggs 1 pt. milk 
4 tbs. sugar 2 cups grated cocoanut 
1 tbs. flour Vanilla 


Mix sugar and flour. Add eggs and milk. Add one 
-and one-half cups cocoanut and flavoring. Bake. Make a 
meringue of the whites, using one-half cup sugar. Sprinkle 
ore-half cup cocoanut over the meringue and brown. 
—Mrs. Josiah White. 


COCOANUT PIE 


4 oz. cocoanut 2 eggs 
1% cup sugar 2 tbs. butter 
1 eup milk %4 tsp. salt 


Put grated cocoanut in each pie crust, pour milk, beat- 
ern egg and salt over it. Put butter on top and _ bake. 
-Mrs. Luther Barker. 


COCOANUT CUSTARD PIE 


1 cocoanut, grated 4 tbs. grated bread 
1 lb. sugar (granulated) crumbs 
4 eggs, beaten separately Butter size of egg 


Cream the butter, sugar and yellows well. Add the cocoa- 
nut milk and bread crumbs; mix well. Add the stiffly 


beaten whites. Bake on pastry. Will make two pies. 
—Miiss Harriet Tomlinson. 


CREAM PIE 
1 tbs. butter 1 cup cream 
2-3 cup sugar 1 tbs. flour 


% tsp. vanilla 


Cream butter, add sugar and flour sifted together, 
then add cream and flavor. Pour into a pie pan lined with 
pastry and bake. —Mrs. Allen Blair. 


ope 


CAROLINA COOKERY FROM QUAKER KITCHENS 








BUTTERMILK CUSTARD PIE 


1 pint fresh buttermilk % cup butter 
1% cups sugar 3 level tbs. flour 
3 eggs beaten separately 
Cream sugar, butter and egg yolks, add flour, then 
buttermilk, mix well. Fold in stiffly beaten egg whites and 
bake on pastry in a moderate oven. This will make two 
pies. —Miss Harriet R. Tomlinson. 


CURD CHEESE CAKES 


To the curds of 3 pints of milk, add 4 ozs. of butter, 
5 eggs, 6 ozs. currants, 2 ozs. candied peel, a little nutmeg, 
and 2 tablespoons of dry cake crumbs. 

Line deep individual pans with pastry, fill with the 


mixture, and bake. —Mrs. T. A. Sykes. 
CHESS PIES 
Yolks of 7 eggs % lb. white sugar 
4% lb. brown sugar % lb. butter 


Lemon flavoring 


Do not stir or beat, but with a knife cut ingredients 
together until free from lumps. Bake in patty pans lined 


with rich pastry. —Mrs. O. E. Mendenhall. 
CHESS PIES 
2 eggs % cup apple jelly 
1 cup sugar % eup butter 
2 tsp. flour 


Cream butter ,add sugar, jelly, beaten egg and flour. — 
Beat until creamy, add a few drops lemon extract. Make 
a wich pastry,, roll (thin and fit into muffin pans. Put in 
each a heaping tsp. of the pie mixture and bake. 

—Mrs. J. C. Barker. 


CHESS PIES 
4 eggs 1 cup sugar 
2 tbs. corn meal 1% tbs. butter 


1 lemon, juice and rind 


Beat eggs silgthly, add meal and sugar, melted butter 
and lemon. Bake in muffin or patty pans lined with rich 
pastry. —Mrs. H. A. White. 


BPE) Sica 


CAROLINA CCOKERY FROM QUAKER KITCHENS 





CHESS PIES 


Yolks of 6 eggs 

% lb. butter 

2 cups white sugar 
1 scant tsp. vanilla 


1 pinch salt 

Nutmeg to taste 

Use whites of eggs for 
meringue if wanted 


Cream butter and sugar as for other cakes. Add yolks 
of eggs slightly beaten. Add vanilla, salt and nutmeg. 
Bake in individual pans or in pie pans as desired. 

Mire. J... Hill, 


CHESS PIES 
1% cups brown sugar 4 egg yolks 
% eup butter 1 tbs. flour 


2-3 cup sweet milk 1 tsp. vanilla 


Method: Cream butter and sugar together. Add other 
ingredients in order given. Bake in muffin tins lined with 


pastry. Will serve 16 people. 
—Mrs. A. C. Jones. 


MOCK MINCE MEAT 


Mix thoroughly 3 pints chopped green tomatoes from 
which water has been drained. Add: 


1 tbs. cinnamon 


3 pts. chopped apple . 
1 tsp. clove 


5 cups brown sugar 

1% cups vinegar 1% tsp. each of mace, 

3 cups seeded raisins, allspice and pepper 
cut up 2 tsp. salt 


Bring slowly to boil and let simmer 8 hours or cook in 
fireless cooker, add 1 cup butter, stir until melted and seal 


in fruit jars. 
—Mrs. Geo. Houghton. 


ENGLISH MINCEMEAT 


2 Ibs. mixed candied peel 
1 lb. suet 

Rind and juice of 2 lemons 
1 lb. brown sugar 

Spices to taste 


—Mrs. T. A. Sykes. 


3 Ibs. chopped apples 
1 lb. raisins : 

1 lb. seedless raisins 
1% lbs. currants 


29a. 


CAROLINA COOKERY FROM QUAKER KITCHENS 


MINCE PIE 


1 qt. to % gal. meat 

% gal. apples, dried or 
green 

1 tsp. cinnamun 

Pinch ground spice 

2 Ibs. sugar 


qt. cherries, canned 

qt. fig preserves 

lb. raisins 

lb. currants 

tsp. cloves 

pt. strong apple vinegar 


de ee ed 


% Ib. citron 


Mix and cook about one-half hour then can. 
—Mrs. J. S. Worth. 


MINCE MEAT FOR PIES 


2 Ibs. beef 1 pt. molasses 

1 Ib. currants 1 nutmeg grated 

2 Ib. raisins % oz. of cloves 

% Ib. citron % oz. of cinnamon 

1 lb. beef suet 1 ths. of salt 

1% lb. candied lemon peel 2 lemons, juice and rind 
4 lbs. apples 2 oranges, juice and rind 
‘2 lbs. sugar 1 pt. vinegar 


3 pts. water 


Cook meat, chop fine, chop apples, chop 1 Ib. raisins 
leaving 1 Ib. whole. Mix all ingredients and let stand over 
night. Cook until fruit is done, seal while hot. Improves 
with age. 

This recipe is on old one and is said to have been used 
by the Custis family of Virginia. 

—Mrs. W. L. Horney. 


Eh 


CAROLINA COOKERY FROM QUAKER KITCHENS 


SANDWICHES 


PIMENTO SANDWICHES 


1 Ib. cheese ~ my , 1 tsp. mustard 
1 can pimento peppers 1 tsp. salt 
% cup vinegar 2 eggs 


Boil vinegar, then pour the beaten eggs, mustard and 
salt in and let it thicken, then pour it over the cheese and 
peppers which have been ground. Mix well, and spread. 

—Mrs. June Barker. 


SANDWICH FILLING 


1 lb. prunes % cup honey or corn 

1 cup peanut butter syrup 

Wash and soak the prunes over night in sufficient 
water to cover. In the morning remove seeds and cook 
until soft in the water in which they were soaked and 
until most of the water is evaporated. Put through a 
puree sieve, add the peanut butter and honey or syrup. 
If the filling is not used immediately, heat to boiling, put 
in jelly glasses and cover with paraffin. 


PEANUT SANDWICHES 


Will always be a pleasing addition to any luncheon. 
For these, grind freshly roasted peanuts quite fine, salt 
to taste and add to the product a sufficient amount of 
sweet cream or melted butter to produce a paste. Spread 
this mixture between thin slices of white bread or oblong 
wafers. If bread is used cut it in small crescents. Makes 
a dainty and very tempting sandwich. 


SIX HOT SANDWICHES BY FRIEDA WINN 
HOT PORK SANDWICHES 


Make a brown gravy of three tablespoons of flour, two 
cups soup stock (or two cups boiling water and two bouil- 
lon cubes) and three tablespoons of fat. Brown a small 
finely chopped onion in the fat, add the flour and mix 

Sa s\ oe 


CAROLINA COOKERY FROM QUAKER KITCHENS 





thoroughly; cook, with constant stirring, until the mixture 
bubbles. Add the stock soup gradually, stirring constantly, 
and heat to boiling. Heat thin slices of pork in the boil- 
ing mixture, then serve between split corn-muffins or 
squares of corn bread with a slice of fried apple laid on 
each slice of meat. Apple jelly may be substituted for 
fried apple. 


HOT BEEF SANDWICH 


Spread two slices of white or whole-wheat bread with 
butter creamed with a little French mustard. Heat thick 
slices of rare roast beef in boiling gravy made as for pork 
sandwich but without the onion. Put a slice of meat be- 
tween slices of bread on a hot plate and pour the hot 
gravy over the sandwich. Garnish with watercress. 


CLUB SANDWICH DE LUXE 


2 slices white bread 1 slice Graham bread, 
toasted toasted 
4 oysters 2 slices crisp bacon 


Dip the bread in beaten egg to which one tablespoon 
of water has been added, and saute in butter to a golden- 
brown color. Broil the oysters or egg and crum them and 
fry them in deep fat. Place one slice of white-bread toast 
on a hot plate, spread it with mayonnaise and put the 
oysters on this. Season each oyster with a little horse- 
radish . Cover this with the Graham bread and add the 
hot bacon (cold turkey or chicken may also be used). Add 
the other slice of bread, and garnish with a slice of lemon, 
or radish-roses, or slices of olives. Serve with a tomato 
cut across four times and filled with sauce tartar in a bed 
of lettuce leaves. 


EGG AND TOMATO SANDWICH 
1 cup well-seasoned tomato-pulp 38 eggs 


Helt one tablespoon of better in a frying pan, add the 
tomato and when it is hot add the three eggs which have 
been slightly beaten. Lower the heat and cook, stirring 
constantly until it is of a creamy consistency. Spread be- 
tween thin slices of buttered toast made from brown bread. 


OG es 


CAROLINA COOKERY FROM QUAKER KITCHENS 





Cut diagonally and serve with a creamed or buttered vege- 
table. 


SAUCE TARTAR 


Add three tablespoons of finely chopped mixed pickles 
and one tablespoon of finely chopped parsley to one cup 
of mayonnaise dressing. 


HOT LAMB SANDWICH 


Make a gravy as for pork sandwich. Heat thin slices 
of the meat in the gravy and lay them down on a slice of 
bread. Spread the other slice with currant or mint jelly 
or, if mutton is used, with chopped capers. Close the sand- 
wich and serve with gravy. Garnish with parsley. 


HOT CHICKEN SANDWICH 


Make a cup and a half of uedium white sauce. Add 
one-half cup of thin cream, two tablespoons of chopped 
parsley and a little celery-salt. Heat thin slices of chicken 
in the sauce and lay them between the halves of a split 
hot or toasted baking-powder biscuit. Cover with the sauce. 
Garnish with parsley or a tender stalk of raw celery. 


PHILADELPHIA CREAM CHEESE SANDWICHES 


1 pkg. of cream cheese Whipped cream 

Work the whipped cream into the cheese until of con- 
sistency of thick whipped cream. Add either pecan meats 
cut up or sliced stuffed olives or both and spread between 


slices of brown or white bread. 
. —Mrs. E. K. Willis. 


RAISIN SANDWICHES 
1% pkg. seeded raisins 2 or 3 tbs. cream 
Juice of % lemon 2 tbs. mayonnaise 
Cut raisins into bits, add lemon juice, whip the cream 
and add to the above then add the mayonnaise, and spread 
on thin rounds of bread. 
—Mrs. E. K. Willis. 
PINEAPPLE SANDWICHES 
Spread bread with mayonnaise, then cover with thin strips 
from canned sliced pineapple. —Mrs. E. K. Willis. 
et 


CAROLINA COOKERY FROM QUAKER KITCHENS 


BEVERAGES 


“Appetite comes with eating,’ says Angeston, “but 
thirst departs with drinking.” . 


—Rabelais. 
ICED TEA 
1 cup of tea leaves 1 doz. lemons 
3 lbs. sugar 1 gal. boiling water 


Squeeze juice from lemons. Put tea leaves and. lemon 
rinds in vessel. Pour boiling water over them and let 
stand fifteen minutes. Strain and add lemon juice and 
sugar while hot. Serve in tea glasses filled with crushed 
ice. . 
—Mrs. H. A. Millis. 


FRUIT PUNCH 


2 cups sugar Juice of 6 oranges 

1 cup water 1 can grated pineapple 

1 cup strong tea 1 quart of Appollinaris 
1 pt. strawberry syrup water 

Juice of 6 lemons % pt. maraschino cherries 


Make a syrup by boiling water and sugar ten minutes, 
add tea, fruit juices, pineapple and strawberry syrup. Let 
stand 80 minutes, strain, add enough ice water to make 
1 1-2 gallons of liquid, turn into large punch bowl over a 
piece of ice, then add cherries and Apollinaris water. This 
makes nearly two gallons. 


GRAPE JUICE 


1 cup ripe grapes 1 cup sugar 
Put in quart jar. Fill with boiling water and seal 
quickly. This seems so simple some people think it a fake, 
but I have tried it out and it is very fine. 
—Mrs. D. H. Parsons. 


FRUIT BEVERAGE 


Make a syrup by boiling 2 cups sugar and 1 cup of 
water for ten minutes. Add 1 cup of strong tea, 1 pint of 


ORE 


CAROLINA COOKERY FROM QUAKER KITCHENS 








grape juice, juice of 5 lemons and of 5 oranges, 1 can of 
chunk or grated pineapple, 1 small bottle of cherries, add 
2 or 3 quarts of water according to taste, and serve with 
plenty of chipped ice. 

—Mrs. Walter White. 


PUNCH FOR A LARGE COMPANY 
Syrup by boiling 4 cups water and 8 cups sugar. 


4 cups tea infusion Juice of 15 lemons 

3 cups canned loganber- Juice of 15 oranges 
ries, dewberries, pineap- Enough water to make 
ple or red cherries. 4% gals. 


—Mrs. H. A. White. 


SUNSET LEMONADE 


1% cups sugar 2 oranges (juice and 
4 lemons (juice) grated rind) 
1 qt. water 
Boil five minutes and set aside to cool. Serve with crack- 


ed ice. 
—Mrs. H. I. Coffield. 


BLACKBERRY VINEGAR 
(Blackberry Shrub) 


Take 3 qts. of blackberries (or raspberries or straw- 
berries) and put them in a stone jar and pour 1 pint of 
apple vinegar over them. Let this stand for two days in 
a cool place. Then pour out into strainer and drain juice on 
to 2 pts. of fresh berries, discarding old berries. Do not 
mash or crush berries. Allow berries and juice to stand 
2 days more. Again strain, and drain juice on to 2 more 
qts. of fresh berries anl again let stand 2 days. Drain juice, 
and add to the juice an equal amount of sugar, i. e., 1 cup 
of sugar to each cup of juice. Boil for 15 minutes, skim, 
then seal at once in fruit jars or bottles. If bottles are 
used, cover corks with sealing wax. Serve with crushed 


ice. Dilute with water. 
—Mrs. F. R. Taylor. 


+99 


CAROLINA COOKERY FROM QUAKER KITCHENS 
CANDIES, ETC. 


Hast thou not learned me how 
To make perfumes? Distill? Preserve? yea so 
That our great king himself doth wceo me oft 
For my confections? 

—Shakespeare. 


CANDIED GRAPE FRUIT PEEL 


Soak grape fruit rinds in salt water in proportion of 
1-3 cup salt to 2 qts. water for 24 hours or more. 

Drain, rinse in cold water and set to cook in a fresh 
supply of water. Cook from 4 to 6 hours slowly on back 
of stove or in fireless cooker until very tender. Cut in 
strips and cook in a syrup of sugar equal in weight to the 
peel and half its weight in water, after this has cooked 
to real syrup. Boil slowly until practically all the syrup 
is absorbed. Set aside to cool in this syrup and then roll 
each strip in granulated sugar, reheating a little if neces- 
sary to detach the strips. —Mrs. H. A. White. 


SALTED ALMONDS 


1 pint water 1 cup almonds 
% cup salt 2 tsp. butter 


Blanch the almonds, heat the salt and water, and when 
boiling, add the nuts. Cook 8 minutes. Drain, place them 
in a baking pan, and put the butter over them in small 
pieces. Bake until a delicate brown. Stir frequently. All 
the butter should be absorbed. ; 

—Mrs. F. R. Taylor. 


CANDY HINTS 


For chocolate coating add 1 tbs. salad oil, 1 tbs. of pa- 
raffin. 

Sugarless Fruit Centers—Peanuts, cocoanut, raisins, 
figs, prunes, peaches, apricots, juice of 1-2 lemon, 3 tbs. 


—100— 


_. CAROLINA COOKERY FROM QUAKER KITCHENS 











honey or syrup. Dip in chocolate or first cover with fond- 
ant or dip in whites of egg and roll in nuts. 

- Pistachio Prunes—Soak prunes 1 hour in warm water, 

then dry. Color fondant green and flavor with pistachio 
and stuff prunes. _ 
Apricot Sandwiches—To cup of fondant add 1-2 tsp. 
orange extract and 1-2 tsp. rose extract. Put between 
halves of extra fine dried apricots and cut in halves and 
roll in sugar. : 


rd GLACE NUTS 


2 cups sugar 1 cup boiling water 
1% tsp. cream of tartar 

After stirring well, heat to boiling point in a smooth 
saucepan and boil without stirring until sugar begins to 
discolor which is 310 degrees. Remove from fire and set 
‘ saucepan in a larger vessel of cold water to stop. boiling 
then set in a pan of boiling water on stove, keeping water 
boiling so sugar will not harden. Dip nuts separately in 
hot syrup and drop on oiled paper or very smooth plat- 
ter. Olive tongs are ideal to use in dipping the nuts. If 
done correctly each nut will look as if encased in glass 


or ice. 
—Mrs. H. A. White. 


SEAFOAM 
2 cups brown sugar 1 tsp. vanilla 
1 egg white % cup nut meats 


Add enough water to sugar to moisten well, and cook 
until it forms a hard ball in cold water. Pour slowly over 
beaten white of egg. Add vanilla and nuts just before 
hard enough to drop. Drop on waxed paper. 

—Miss Martha R. Taylor. 


COCOANUT ICE 


2 Ibs. sugar % pint water 
12 ozs. glucose 1% Ib. cocoanut 
Pink coloring 
Put half the sugar, half the glucose and half the 
water in a pan, boil up to 245 degrees or six minutes boil- 
ing, remove from the fire, draw a spoon across the pan 


is » < 


CAROLINA COOKERY FROM QUAKER KITCHENS 


and rub it on the sides quickly until it. becomes cloudy, 
then add the cocoanut and stir well together. Pour in a 
tin lined with paper. Boil the other half the same way 
then add the cocoanut and coloring and pour on the white. 
—Mrs. Norman Fidler. 


PEANUT CANDY 
2 cups sugar 2 heaping tsps. peanut 
% eup milk butter 
Mix thoroughly, boil five minutes stirring constanily. 
Remove from fire, beat well and pour into buttered pans. 


Cut in squares when nearly cold. 
—Mrs. H. I. Coffield. 


CHOCOLATE FUDGE 


% eup butter 2 sqs. Baker’s chocolate 
% cup milk % cup chopped walnuts 
% eup molasses % cup chopped raisins 
1% cups sugar 1 tsp. vanilla 


Melt butter in saucepan. Add other ingredients and 
bring to a boil. Cook slowly, constantly watching until 
it reaches soft ball stage. Stir constantly while cooking. 
When soft ball forms remove from stove and add nuts, 
raisins and vanilla. Beat until it begins to cream. Pour 
into greased pans and mark in squares. 

—Miss Florence Blair. 


FUDGE 
2 cups sugar Butter size of walnut 
1 square chocolate % cup milk 


Boil without stirring until a soft ball can be formed 
when dropped in cold water. Remove from fire at once, 
flavor to taste with lemon or vanilla. Beat rapidly until 
it begins to thicken then pour into a buttered pan. When 
partly cool mark off in squares and set away to finish 


cooling. —Mrs. Bertha Sheets. 
DIVINITY FUDGE 
2 cups sugar 1% cup chopped nut meats 


.- .% eup Karo 
2 eggs (white only) 


Cook sugar, Karo and water till crisp when tried in 
—102— 


% cup water 


CAROLINA COOKERY FROM QUAKER KITCHENS 


cold water. Beat the whites of the eggs in a large bowl, 
and pour the syrup slowly into them, beating the whole 
till it begins to harden. Add flavoring and nuts. Spread 
quite thick on a shallow oiled tin. When cool, cut in large 
squares. 

—Mrs. Banner Davis. 


CANDIED CRANBERRIES 


Candied cranberries make a delicious and inexpensive 
holiday confection, much resembling candied cherries but 
having a distinct flavor of its own. This is a suggestion 
to housewives from the home economic experts of the U. 
S. Department of Agriculture, who have been developing 
new uses for the cranberry. They have developed a method 
which if followed closely gives a bright, firm, plump, semi- 
transparent candied fruit which can be eaten as a sweet- 
' meat or used to give a touch of color to frosted Christmas 
cakes, whipped cream, or custards, or which can be used 
like citron in cakes or puddings or chopped up and added 
to “tutti-frutti” ice creams. 

The secret of candying cranberries lies in handling 
the fruit so that it will become saturated with sugar. This 
calls for slow cooking on the installment plan and the 
use of a dish large enough to permit all the _ berries 
to float at the top of the syrup during cooking. The skins 
are so tough that they must be pierced before cooking to 
let the sirup into the pulp or interior. To do this, three 
little slits, each 1-8 inch long, should be made in each 
berry with the point of a knife. Use selected large, firm 
cranberries. The directions for cooking are as follows: 

For 1 1-2 cups of berries, make a thin sirup by boil- 
ing together until clear 2 cups of sugar and 2 1-2 cups 
of water. When the sirup is cool, add the berries and 
bring very slowly to the boiling point. If the berries are 
heated too quickly, the skins will burst before the sirup 
soaks into the pulp. As soon as the sirup cools, take the 
dish off the stove and let it stand over night. Next day, 
drain the sirup from the berries and boil it until it is 
reduced to about half its original volume. Put the berries 
into this medium-thick sirup and heat slowly; boil gently 
for 3 or 4 minutes, and then allow to stand for 2 hours 


-—103— 


CAROLINA ‘COOKERY FROM QUAKER KITCHENS 








or more. Then boil gently a third time for five minutes. 
A smaller dish probably will be needed for the third and 
last boiling. When thoroughly cold, or better still, on the 
following day, drain off the sirup and spread the berries 
out on a lightly buttered plate or a sheet of clean, waxed 
or lightly buttered paper until the surface of the berries 
dries. 

The berries, if directions have been followed, will candy 
separately, and not into a sticky mass. 

To make a delicious ice cream, add 1-2 to 3-4 of a 
cup of chopped berries to each quart of the cream mix- 
ture. They also can be combined with bits of candied 
orange or lemon peel, or other glace fruits to make “tutti- 
frutti” ice cream. The sirup left over after the berries 
are candied has a pleasant sweet-acid flavor and fine color 
and is excellent in pudding sauce or even, when diluted 
with water, for use on pancakes, waffles, etc. 

—U. §S. Department of Agriculture. 


—104— 


CAROLINA COOKERY FROM QUAKER: KITCHENS 








PICKLES and PRESERVES 


WATERMELON RIND PICKLES 
7 lbs. rind 1 pt. vinegar 
3 Ibs. white sugar 2 tbs. of spice 
1 tbs. of lime 
Pare off carefully the green part of the rind of a ripe 
watermelon, trim off the red pulp and cut in any shape 
liked. Soak over night in lime water. To make lime 
water add tablespoonful of lime to one gallon of water. 
Rinse with hot water then cool. Boil in strone ginger tea. 
Let vinegar, sugar and spices come to a boil. Put in rind 
and cook slowly three or four hours. —Mrs. C. A. Ring. 


WATERMELON SWEET PICKLES 


Cut rind into squares, after paring off the outside 
green, making pieces not too thick, boil in water until 
tender enough to pierce with a broom straw. Take 3-4 ib. 
sugar to each lb. of rind, 1 pt. of vinegar to every 5 lbs. 
of rind. Use whole cloves and stick cinnamon. Tie cloves 
in cloth and boil in syrup. Cook until clear and tender, 
perhaps three or four hours. —Miss Elva Blair. 


SWEET PICKLED PEACHES 


Put two pounds of brown sugar, two cupfuls of vinegar 
and one ounce of stick cinnamon in a saucepan. Bring 
to the boiling point and let simmer twenty minutes. Drop 
one-half peck of peaches, one at a time, quickly in hot 
water; then rub off the fur with a towel. Stick each 
peach with four cloves. Put into syrup and cook until 


soft, using one-half the peaches at a time. 
—Miss Farmer. 


CRANBERRY JELLY 
1 qt. cranberries 1 pt. boiling water 
1 pt. sugar 
Boil berries and water 20 minutes. Rub through a 
sieve. Return to fire, boi! 2 minutes and then add sugar, 
boil 3 minutes longer and then pour into glasses or molds. 
—Mrs. C. F. Allen. 


—105— 


CAROLINA COOKERY FROM QUAKER KITCHENS 














PRESERVED FIGS 


Cover figs with almost equal weight of sugar. Let 
stand over night. Put on stove and let sugar dissolve. 
Remove figs, boil syrup until quite thick, return figs to 
syrup and boil until syrup is very thick. 

—Miss Annie Lyle Davis. 


GREEN TOMATO PRESERVE 


Slice the tomatoes and pour boiling water over them 
and let them stand until cool. Drain off the water and 
put three quarters as much sugar as tomatoes, one table- 
spoonful of ginger to every quart of tomatoes and one 
lemon sliced to each quart of tomatoes. Boil for an hour 
and a quarter. 


RHUBARB CONSERVE 


2 Ibs. rhubarp cut fine 1% lbs. sugar 
Juice and grated rind of 1 lb. English walnuts, 
1 lemon cut fine 


Put all ingredients, except the nuts, together and set 
aside until second day, then pour off juice and boil it 3-4 
hour, add fruit and boil ten minutes longer. add nuts and 
put in jelly glasses and seal with paraffin. Excellent to 
eat with cold meat or as a sweet sandwich filling. 

—Mrs. Anna M. Gove. 


RAISIN MANGOES 


Select green or half green canteloupes; remov2 a sec- 
tion the length of the melon an inch and a half in the 
middle and tapering to a point at each end, and take out 
seeds with a teaspoon. Pare the rind; make a brine of salt 
and water strong enough to float an egg, pour it over 
melons and let stand (2) two weeks. Take out of brine, 
soak in plenty of fresh water until brine is extracted, 
then lay on a thick cloth to drain thoroughly. Scald in 
strong alum water until it becomes brittle, throw into 
cold water again until alum is entirely extracted. Boil 
in strong ginger tea, until flavored with ginger. 

Make a syrup of five pounds sugar to five pounds of 
melons, with a teacup mixed spices, let cinnamon pre- 


—106— 


CAROLINA COOKERY FROM QUAKER KITCHENS 


dominate. Put in the melons and cook till done, then take 
out and scatter over them celery and white mustard seed. 
Boil the syrup with a quart of vinegar and 3 lemons, till 
thick. 

Filling 


For filling, chop fine 3 lbs. raising flavored slightly 
with cloves, one can grated or sliced pineapple. (Also pre- 
served orange peeling if you like). Fill melons and sew 
or tie in the extra section of melon. Place melons in a 
jar, cover with syrup after it has cooled. Seal. 

—Mrs. Arthur Lyon. 


GREEN TOMATO SWEET PICKLE 


1 tbs. mace 4 lbs. green tomatoes 
1 tbs. whole cloves 2 Ibs. white sugar 
1 pt. vinegar 

Slice tomatoes thin. Put to soak for ten days in 
mild brine. Rinse in clear water, changing often. Allow 
to stand in clear water over night. Next morning pour 
off water and scald with weak alum water. Let stand 
until cool. Drain off and put into syrup made of the 
vinegar, sugar and spices. Put spices in bag, not allowmg 
any to mix with fruit. Boil one hour after fruit is put in. 

= Vrsn Je C2 Hill: 


TOMATO CATSUP 


24 ripe tomatoes 1 tbs. cinnamon 
6 white onions (chopped 1 tbs. cloves 
fine 1 tbs. allspice 
3 green peppers (bell) 14% cups brown sugar 
2 ths. salt 1% pt. vinegar 
1 tbs. black pepper 
Cook slowly three hours. —Mrs. H. I. Coffield. 


TOMATO CATSUP 


One peck very ripe tomatoes, cut in halves or quarters. 
Cook tomatoes until very soft, then strain. 

Add one quart of vinegar to juice of tomatoes, 5c. 
worth celery seed, 5c. worth mustard seed, 1 quart of 
chopped onions, 1-2 box of mustard, 3 tablespoonfuls salt, 


—107— 


CAROLINA..COOKERY FROM QUAKER KITCHENS 








1 tablespoonful black pepper, 2 tablespoons sugar, 1-4 

sottle horse radish, 3 pods red pepper. Cook slowly about 

three or four hours till very thick.- Bottle and seal. 
—N. C. Federation of Women’s Club. 


CHILI SAUCE 


24 large tomatoes % ts}. black pepper 

8 bells pepper 1 tsp. each of spice and 
4 onions cloves 

3 tsp. salt 2 cups vinegar 


2 cups brown sugar 


Cook slowly, put in one-half of vinegar first and half 
hour before done, the other half vinegar. Bottle and seal. 
—N. C. Federation of Women’s Clubs. 


HASTY CUCUMBER PICKLES 


Quarter 1 doz. cucumbers, sprinkle over them 1-2 cup 
salt, then cover with boiling water and let stand over night. 
In the morning pour off salt. water, cover again with boil- 
ing water, drain and cover with vinegar, 1 cup brown sugar 
and spices to taste. Let come to a boil and then remove 
from fire. These pickles when cold are ready for imme- 


diate use. —Mrs. E. T. Harmon. 
CHOW-CHOW 
4 qts. cabbage 2 tbs. cinnamon 
2 qts. green tomatoes 1 tbs. cloves 
1 qt. onions 1 tbs. celery seed 
1 gill green peppers 3 tbs. white mustard 
2 lbs. brown sugar seed 
Apple vinegar 1 tbs. salt 


Take seed out of green peppers. Chop cabbage, to- 
matoes, onions and peppers together and mix well. Add 
other ingredients and cover with good apple vinegar. Boil 
twenty minutes. —Mrs. A. M. Briggs. 


CUCUMBER CATSUP 


6 large cucumbers 1 tbs. salt 
6 large onions 1 tsp. white pepper 
1 pt. white vinegar . 
Pare the cucumbers very thin as soon as possible after 
they are taken from the vines. Chop fine. Add salt. Let 


—108— 


CAROLINA COOKERY FROM QUAKER KITCHENS — 





drain in colander for one hour. Add chopped onions, vine- 
gar and pepper. Stir well together. Put in wide mouthed 
bottles, seal with paraffin wax. Let stand a month before 
using. This is made without cooking and retains perfectly 
the taste of fresh cucumbers. 

—Mrs. Mollie S. Lowe. 


SWEET PICKLED BEETS 


6 medium sized beets % cup water 
1% cups sugar % tsp. cloves, cinnamon, 
1 cup of vinegar allspice and nutmeg 


Boil beets until very tender. Peel, cut in squares. Boil 
sugar, vinegar, water and spices together for five minutes. 
Drop beets in and boil for ten minutes. Put in jars and 
seal. 

—Mrs. D. H. Parsons. 


PEPPER RELISH 


1 red peppers 14 onions (medium size) 
12 green peppers 2 ths. salt 


Grind. Pour boiling water over ground peppers and 
onions and let stand for five minutes; drain off. Cover 
with boiling water again and let stand ten minutes; drain. 
drain. Add: 


1 qt. apple vinegar 1 tsp. each of cinnamon, 
8 cups brown sugar allspice and ginger 
% tsp. cloves 


Cook twenty minutes. Put in sealed jars. 
—Mrs. R. K. Marshall. 


PEPPER RELISH 


12 green peppers 1 tbs. salt 
12 red peppers 1 qt. vinegar 
1% doz. onions: 1% cups sugar 


Cut peppers and onions in small pieces, sprinkle with 
salt and scald with hot water. Drain and put all together 


in kettle and cook twenty minutes. 
—Mrs. June Barker. 


—109— 


‘CAROLINA COOKERY FROM QUAKER KITCHENS 


DISCOVERIES 


For apple pie dice apples in 1-4 inch cubes instead 
of slicing. It cooks more quickly and is more fluffy. 
—Mrs. J. J. Haworth. 


GLUE 


Very desirable for use of primary teachers and any 
who have to use much glue. | 


3 cups flour 1 tsp. 10% solution of 
3 cups cold water earbolic acid 

3 cups hot water 2 drops oil of winter- 
1 tbs. powdered alum green 


1% tsp. salicylic acid 


Sift dry ingredients together, mix thoroughly with the 
cold water and then add the hot, and cook until well thick- 
ened and after removing from fire add carbolic acid and 
wintergreen. Seal in jelly glasses. Tr : 
—Mrs. Luna Cox Ray. 


HEALTH SALTS 


2 ozs. cream of tartar 2 ozs. Epsom salts 
2 ozs. carbonate of soda 2 ozs. tartaric acid 
2 ozs. citrate of magnesia % lb. confectioner’s sugar 


Mix all well together and crush out lumps, keep in 
air tight tin and use one tablespoonful to half a glass of 
cold water before breakfast. 

—Mrs. Norman Fidler. 


TO CURE A STYE 


Put the white of an egg into a saucer and stir into 
it a small pinch of powdered alum. 

The result will be a curd. Place this between two 
pieces of soft thin lawn and bind over the eye for the 
night. If this does not cure, repeat the application. This 
will be successful and no more styes are apt to appear. 

—Miss Emma Blair. 
$i Ol— 


CAROLINA COOKERY FROM QUAKER KITCHENS 








TO REMOVE INK FROM ANY FABRIC 
(Will Not Injure Color) . 


Place ink stained portion in a basin. Sprinkle over 
it thick layer of powdered borax. Pour peroxide on until 
well soaked. Let stand three hours. Wash out in cool water 
then with warm suds. 

—Miss Emma Blair. 


TO REMOVE BERRY OR FRUIT STAIN 


Stretch strained cloth over bucket; pour boiling water 
through until stain disappears. 
—Miss Elva Blair. 


TO POLISH SILVERWARE 


First lay silver in a clean aluminum pan. Add one 
teaspoon of common table salt, one teaspoon of baking soda. 
Pour boiling water over silver and let stand three to five 
minutes. No silver is removed by this process. An oil 
rub gives a satiny polish to the silver. Wesson oil or lard 
will work satisfactorily. Do not use this method on oxidiz- 


ed _ silver. 
—Mrs. R. K. Marshall. 


HELPFUL HINTS IN COOKING 


Onion juice. To extract, press raw surface of an onion 
against grater move it slightly and juice will run off point 
of grater. 

When adding corn starch, arrowroot or any starchy 
material to hot liquid first mix with enough cold water 
or milk to make it fluid then add slowly and stir con- 
stantly until smooth. 

When making anything that calls for corn starch and 
sugar mix thoroughly dry sugar and starch to prevent lump- 
ing. This applies to cocoa or any powder that contains 
starch. The sugar separates the starch grains. 

A dash of salt in whites of eggs makes them whip 
better, a very little cold water has similar effect. 

Add a tablespoon of cold water to egg when used in 
erumbing croquettes, etc. It prevents stringiness and 
makes egg go further. 

—111— 


CAROLINA COOKERY: FROM QUAKER KITCHENS 





When baking very juicy pies sift.over bottom crust 
fine stale bread crumbs before putting in the fruit. This 
will insure crisp lower crust while crumbs can neither be 
seen nor tasted. 


Salt or vinegar in the water will help to keep poached 
eggs from floating to pieces. 


Pumpkin. Instead of paring while raw, cut in conven- 
ient size pieces and steam or bake with shell on. When 
soft, pulp can be easily seraped from the shell. 


BAKING POWDER 


% Ib. of ground rice 1% lb. of carbonate of soda 
6 ozs. tartaric acid 
Sieve and keep in an air-tight tin, make half quantity 
if desired. 


POUNDED MEAT 


Pounding meat before cooking is an old-fashioned meth- 
od of making it tender, but while it has the advantage of 
breaking down the tough tissues it has the disadvantage 
of being likely to drive out the juices and with them the 
flavor. A very good way of escaping this difficulty is 
pounding flour into the meat; this catches and retains 
the juices. —Gov’t Bulletin. 


TABLE OF EQUIVALENT MEASURES 


A saltspoon equals 1-4 teaspoon. 

2 saltspoons equal 1 coffee spoon or 1-2 teaspoon. 
2 coffee spoons equal one teaspoon. 

4 teaspoons equal 1 tablespoon. 

2 cups make a pint. 

4 cups make a quart. 

1 cup butter (solid) makes a half pound. 

A dash of pepper is 1-4 saltspoon. 

1 round tablespoonful butter makes one ounce. 

1 cup granulated sugar makes 1-2 pound. 

A tablespoon of butter melted is measured before 
melting. 

A tablespoonful of melted butter is measured after 
it is melted. 


gees 


‘CAROLINA COOKERY FROM QUAKER KITCHENS 


ADDITIONAL RECIPES 


—113— 





CAROLINA COOKERY FROM QUAKER KITCHENS ° Sig 





ADDITIONAL: RECIPES 


-—114—. 


CAROLINA COOKERY FROM QUAKER KITCHENS 








ADDITIONAL. ‘RECIPES 


—115— 


+ 


CAROLINA COOKERY FROM QUAKER KITCHENS 





ADDITIONAL RECIPES 


—116— 


ty Kai hy aN Pe 


ADDITIONAL, RECIPES 


ae 
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Fie ages 


gilt 
iN } 
fal 

| 
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il eked 


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Whe te 1) 


mene see rape 





CAROLINA COOKERY FROM QUAKER KITCHENS 





ADDITIONAL RECIPES 


opie 


‘CAROLINA COOKERY FROM QUAKER KITCHENS 


ADDITIONAL RECIPES 


—119— 











Efird 'S Department Store 


Wholesale and Retail 


148-150 S. Main St. High Point, N. C. 


PHONE 2412 


ALWAYS WELCOME AT EFIRD’S 


LADIES’ READY-TO-WEAR, MEN’S AND BOYS’ 
CLOTHING, PIECE GOODS AND SILKS. 
MEN’S, BOYS’ AND LADIES’ SHOES 























W. A. DAVIS 


Dealer in 


COAL AND WOOD 


Phone 2141 Perry Street 
High Point, N. C. 








JAMISON BROS., Inc. 


GENERAL CONTRACTORS 


Highways—Railroads—Bridges—Excavations 


Steam Shovel Equipment 
High Point, N. C. 








—120— 

















BLAIR’S DAIRY FARM | 


PHONE 8408 


‘SOUTH MAIN ST. 
HIGH POINT, N. C. 























WE CARRY EVERYTHING 
FOR THE SICK 








Prescriptions Our Specialty 


RING DRUG COMPANY 


HIGH POINT, N. C. 





BEAVANS | 
THE LADIES’ STORE 
The Place to Find the Novelties 


| Ready-to-Wear and High Class 
i Line Dry Goods 


HIGH POINT, N. C. 














—121— 


_IN GRAM’ S PHARMACY 


SODA, DRUGS AND HOUSEHOLD NECESSITIES 
NORRIS EXQUISITE CANDIES. 


SERVICE, QUALITY AND FAIR PRICES 


PHONE 2131 ~ 
High Point, N. C. 





ALEXANDER’S: 
offer you every day the most. complete line of 


DRY GOODS—MILLINERY 
at prices most reasonable 


Always the newest goods in the latest styles. 


Gift Goods in ‘China, Cut Glass and Jewelry 
in Great Variety 











- High Point, N.C. | 


SNOW LUMBER CO. 
Manufacturers of 
Lumber, Sash, Doors, Blinds, etc. 
High Point, N. C. 














A secondary school for the edu- 
cation of boys and girls of the 
Religious Society of Friends. 

For information apply to 
JAMES F. WALKER, 
Acting Principal, 
Westtown, Pa. 





WESTTOWN SCHOOL | 








429. 


5: hacia ALE | apa TeaeRRSE hE teeerespercartenae ssroeremes are ee ee ee 


FOR THE PUREST— 


Flavoring Bape: Spices, Drugs, etc., ‘call 
Phone 321 or 322): 


We are also exclusive Boot for the fa- 
mous. Elizabeth Arden line of toilet goods. 


HART DRUG CO. 


Next to the Postoffice And Just As Reliable 
High Point, N. C. 

















BRITT ELECTRIC CO. 


118 8. Main St. _. _ Phone 2830 





We Specialize in Electrical Appliances 


Western Electric Washing Machines, 
Ironers, Sewing Machines, Ranges, etc. 


HIGH POINT, N. C. 














Lincoln YY Fordson f 


CARS-TRUCKS - TRACTORS 
WE ARE NOW IN POSITION TO 
MAKE PROMPT DELIVERY 


WILSON MOTOR CO. 


HIGH POINT, N. C. 

















CALL 23716 CALL 
FOR ANYTHING IN FRESH GROCERIES 


Best Prices and Service to Our Customers 


FARLOWE GROCERY 
631 West.Green Street 
High Point, N. C. 

















Oh ge 











COMPLIMENTS 
SHERATON HOTEL 
HIGH POINT, N. C. 














Any wood — Any thickness 
HARRY RAYMOND 
VENEERS, PANELS, LUMBER 

High Point, N. C. 




















| 
| 
| 
| 
MISS L.GOOCH 
| 


APPAREL 


We can’t make it all but we make the best 
Baylor’s | 
‘| Sueeessors to Parks & Co. 
EXCLUSIVE | 
MILLINERY LADIES’ AND MISSES’ 
1 


Opposite Postoffice 
Opposite Postoffice | High Point, N. C. 
High Point, N. C. | 


. 





| PHONE 2849 
PHONE 2849 | 











—124— 





\ 


MILLINERY, READY-TO-WEAR 
AND ACCESSORIES 


ars ae 


Most Fastidious Shoppers Can Be- \| 
Satisfied in Our Shop 


High Point, N. C. 











~ WAGGERS’ LADIES’ SHOP 
| 
| 
| 


O. E. MENDENHALL 


HIGH POINT, N. C. 


Loans on Residences, Business | 
Property, Farms | 








INSURANCE 





eS 








QUALITY SHOE STORE 


EXPERT SHOE FITTERS 
A FIT FOR EVERY FOOT 





High Point, North Carolina 


SS 








WELBORN SUPPLY CO. 


- RLECTRIC AND PLUMBING 
SUPPLIES. 





Heating and Plumbing 
Electric Construction | 


High Point, N. C. 


I 
1 
ars supteglghninletity NS a NL SI HT ESET ae er fe 





—125— 








FOR THE KITCHEN 


Hoosier Kitchen 
Cabinets 


Florence Oil 
Ranges 


Allen’s Princess 
Ranges 






" All grades of Linoleum 
|| in well selected pat- 
|| terns. 


High Point, N. C. 

















LUT’S SEB WHAT SILLS HAS® 








NEXT TO OL HENRY HOTEL 


WHEN YOU SAY TO YOUR FRIENDS 


“LET’S SEE WHAT SELLS HAS” 
YOU HAVE TAKEN THE FIRST STEP TOWARD 
UNUSUAL FOOTWEAR IDEAS THAT ARE 
PROPER AND POPULAR—NOT EXPENSIVE 


| 
| 
| 
| 
| ___KESTER FURNITURE CO. | 








| i a 2 ASE 
{ BEAUTIFUL FOOTWEAR 


MAISON JOLINE 
227 N. Elm St... .. Greensboro, N. C. 


WOMEN’S APPAREL AND 
-MILLINERY 


The house of sein ett 
solicits your patronage. 











—126— 


“* 

















GUILFORD COLLEGE. | 








RECIPE FOR SUCCESS— 
Take carefully selected High School graduates. Mix thoroughly 
with four years in this well-equipped Christian, co-educational 
college. Season with enthusiasm. Serve to North Carolina warm. 


Address: President, Guilford College, N. C. 














HERBERT HUNTER 
ARCHITECT 
HIGH POINT, N. C. , 


tape etc a nite Sg ce ea te re a open =e 








PRINTING | ENGRAVING. 


Barber-Hall Printing Co. 


HIGH POINT, N. C. 





—127— 


CAROLINA COOKERY FROM QUAKER KITCHENS 





INDEX TO ADVERTISERS 


Page 
Alexander’s (24) Ou ee a ne ee A 122 
Allen’s Department Storeieot2 oe. ee ee eee 121 
Barber-Hall? Printing | C0 ae a ee 127 
Baylor’s.) coe ee ee ee ea 124 
Beavans (2 ce SS en eee er are ea oe ee os 121 
Beeson. Hardware. Cos: 00 pee ee eee LO 
Blair’s Dairy:-Farm :2..c2 50 oe eee 121 
Britt Electric Co.) ee are eee 123 
Burgess! Bros,') Loo 40 0. ee hs men ee 2 
Clinard Milling Co. 0 ea PES ENS, SR a eh TE 9 
Commercial National Bank@(] oot oe 5 
Damp Laundry: 22200 eee 4 
WwA.. Daviess. oe a ee eter eee ai aes 120 
Efird’s Department: Store. Soe oe ee Ee 120 
Farlowe Grotery 9). 00 ee oe ee ers 123 
Miss: di. Gooch 2 oe oe eee ee 124 
Guilford College: 2.2). seem as eee So ee 127 
Harllee: Furnitare  Covsoeg fete Uae es ae ee 12 
Hart? Drae'Col eee bee ee ee eee 123 
Chas. BE. Haves 'Co..— 2. Bepigasf atl des pat Uh eae inate ok 2 
Holmes ‘Cash Grotery] 20s es ee eer ee eee 4 
Herbért Hunter 2 Cac iee 2 ree ee ee ee 127 
leleheart: Bros.) {22222 0 ee ee ee Insert 
Ingram’s; Pharmacy.+i2G70 2030 nee ee 122 
EOP SU Bia Ts or 0 a MOMMA Ne, oC he oy a nN oe NNN EN gk aa is 
Jamison -Bros.,),ine.t 14 fo eee Bp aie kA Ran eR 120 
P. HH. Johnson’ 222 oo 42 ee Bs Mralpepen p So eaten pee CES 8 
Kester Furniture Co. --.-- eM gy PN Se eR RSA ce 126 
e0.),W.. Lowe) Motor: Coney eee ee eee 7 
Maison: J olime (20 i) 2 Soc Ca ee 126 
The: Misses Mii & °C. Martin: ee ee ee 8 
OE; Mendenhall 220207 ee ee ee 125 
Meyer’s' ‘Dept. Store ti: 5: ee eee ee ee eee ee 6 
Odell’s, Tne pi ee eect 8 
Quality Shoe'Store 2-20 Se ee ee ee ee 125 
Harry «Raymond 2: So eer 124 
Ring Drup:.Coje. su) Ue oe ae eee 121 
N. EB Rubsellec. eee 2 2 a eee 8 
pheraton Hotel oow a desu ce 124 
Rov A. woilis' Cort. Ae ee piacere A act sonehuateli 126 
snow Lumber Go. o22 024 ee log ea ae rf se lek 122 
Tomlinson Chair Mf¢.'.Co.s 12 352.0 3 ded Ae As 
Van-Lindley Co... 50 ei Oe eae eee 6 
Wachovia Bank & Trust Co. _____ jc BEE a ee ee 2 
Waeger’s Ladies’; Shop)ici1 Les ee ee 125 
AV elborn ‘Supply:Coli) 2 toni ee ee 125 
Westtown: School cou ies. los, 122 
Wilson: Motor: Cojsesscicccs tho eects neste te bh ble ma 123 








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